This past week I was chatting with a Chef Libby in Austin about different ways to prepare and enjoy the bounty of summer and fall tomatoes coming in these days.
She’d recently catered a dinner where she prepared a big batch of these Butter Sautéed Cherry Tomatoes and Ginger which she spooned over big, juicy rib eyes sizzling hot from the grill. She went on to say how her favorite way to enjoy these was simply as a side, almost like a warm salad, though she admitted she’ll polish the leftovers off cold right from the fridge too, even with the butter set up amongst the tomatoes and juice.
The recipe extends really easily, and works wonders with any fresh tomato you might have on hand, just cut the whole tomatoes up into roughly 1-inch pieces and go to it.
1 cup cherry tomatoes, some sliced in half length-wise
3 green onions, whites and pale green parts finely chopped, dark green thinly sliced
1-inch piece of ginger, peeled, finely chopped
2 tbsp grass-fed butter
2 tbsp tamari or coconut aminos
Good salt to taste
Prep your ingredients; melt the butter in a medium skillet over medium heat.
Now sauté the ginger and the white parts of the green onions until the ginger is fragrant (it won’t take but a minute or so), then add the tomatoes and sauté, basting with the butter until the tomatoes are warmed through.
Remove from the heat, stir in the tamari / coconut aminos, toss to combine, then season to taste with salt and top with the green onion green slices.
Enjoy.
