Recipe from Bon Appetite Magazine.
Such an easy, light and different dish and a great way to use up all those tomatoes. Serve on toasted bread or over rice or pasta.
Serves 4
4 tbsp 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 lbs tomatoes, cut into 1-inch pieces (about 4 cups)
2 tbsp plus 1½ teaspoons light or regular soy sauce
Kosher salt
Toasted country-style bread or cooked rice or pasta
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.