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Bon Appétit

Buttered Tomatoes with Ginger

By Amiel Stanek

3.9

(7)

Photo of saucy tomato wedges cooked in a saut pan alongside a cutting board with buttered toast.
Photo by Emma Fishman

A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.  

  

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Recipe information

  • Yield

    4 servings

Ingredients

4 scallions
4 Tbsp. unsalted butter
1 (1") piece ginger, peeled, cut into matchsticks
1½ pounds tomatoes (about 3 medium), cut into (1") pieces
2 Tbsp. plus 1½ tsp. white or regular soy sauce
Kosher salt (optional)
Toasted country-style bread or cooked rice or pasta (for serving)

Preparation

  1. Step 1

    Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.

    Step 2

    Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.

    Step 3

    Spoon tomatoes over toast and sprinkle with more salt if desired.

TagsCondimentTomatoVegetableGingerHerbs & SpicesNut FreeVegetarianSauteSummerBon Appétit
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