I hope you’re not sick of tomato recipes yet. Because I am certainly not.
I’m not totally ready to let go into summer yet. While it is true that some of my favorite recipes have all the fall foods (butternut squash! brussels sprouts!) I am a darn near loyalist when it comes to not rushing the seasons. Pumpkin belongs in October (even though I am a teensy bit excited for these Mrs. Meyer’s fall scents). But in terms of food, I want my peaches and my corn.
And as long as tomatoes are this good, I will be choosing tomatoes.
Last weekend, my dad and mom came to visit me in Philly. I love that they live so close now that coming to visit me on the weekends is not a huge deal. My family and I have always been close so it is always good to see them. And, with them, they brought all of the tomatoes from their garden. Now, what they did not know is, at the farmer’s market the day before, I bought two pints of sungold tomatoes aka the best tomatoes ever, along with a couple of beautiful heirlooms.
It was safe to say I was swimming up to my elbows in tomatoes
For some reason, I was really afraid about how I was going to eat all of the tomatoes. Normally, I can pound through a ton of tomatoes pretty easily, especially done up in olive oil and balsamic vinegar. Actually, one of my favorite meals as a kid is a caprese salad with balsamic vinegar on top of white rice with soy sauce. I know, the flavor combination sounds a little wacky, but it totally works! So, in trying to figure out how to eat all of these tomatoes, I got this idea to combine my two favorite combinations into one delicious, saucy meal.
And guys, it totally works.
First, you chop up some scallions and grate some ginger (I like to use this microplane to do it quickly.) Then, heat up a bit of butter or ghee in a skillet and toss your scallions and ginger in there until nice and brown.
Then, add your halved tomatoes and toss gently in the heat. The butter and the tomato juice make such a thick sauce that it is absolutely magical. I cannot even describe for you how delicious the sauce is. I then add some soy sauce at the end for that bit of umami! If you are soy free or gluten free, feel free to add tamari or liquid aminos.
This sauce is probably good on basically anything. But I am such a sucker for tomato condiments. Lately, I’ve been topping toast with it, serving it with pasta or chickpeas or, my actual favorite, putting it on top of white rice. It is so comforting and delicious, it honestly does not need anything else. And, as we are transitioning to cooler temperatures, imagine yourself snuggled by a fire with a big bowl of buttery ginger tomatoes, white rice, and a cozy fire. Awww yeah!!
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 tablespoon unsalted butter or ghee (can substitute coconut oil if vegan)
- 1/2 tablespoon grated fresh ginger
- 2 scallions, white and pale green parts finely chopped, dark green parts thinly sliced and divided
- 1 pint cherry tomatoes, halved (or 2 medium sized heirloom tomatoes, chopped)
- 2 teaspoons soy sauce, tamari, or liquid aminos
- Kosher salt
Melt the butter in a large skillet over medium heat. Once the butter stops foaming, add the scallion whites and the ginger. Cook until ginger and scallions are slightly browned, approximately 1-2 minutes. Add halved tomatoes and toss gently until just warmed through and incorporated, approximately 1-2 minutes. Take off of the heat and add soy sauce and scallion greens. Toss to combine and season with salt, if needed. Serve over pasta, toast, rice, greens, or any protein.