Photo by Emma Fishman, Food Styling by Judy Mancini
This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
Recipe information
Yield
4 servings
Ingredients
4 tablespoons unsalted butter
1 1-inch piece ginger, peeled, cut into thin matchsticks
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
1½ pounds tomatoes, cut into 1-inch pieces (about 4 cups)
2 tablespoons plus 1½ teaspoons white or regular soy sauce
Kosher salt
Preparation
Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes. Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.
