PREP: 10 MIN  |  COOKS: 10 MIN  |  SERVES: 4

Ginger Buttered Tomatoes
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Ginger Buttered Tomatoes

Bring on the warmth of August and the overflowing stalls of sweet and succulent tomatoes at the farmer’s market. Can you smell them? Then add luxurious butter (or ghee), ginger and scallions and pile onto toast for a quickie summer side dish. 


  • tablespoons unsalted butter
  • 1-2 tablespoons The Ginger People® Organic Minced Ginger
  • scallions, white and pale green parts finely chopped, dark green parts thinly sliced
  • 1-½ pounds tomatoes, cut into 1-inch pieces (about 4 cups)
  • tablespoons, plus 1-½ teaspoons low sodium soy sauce
  • Kosher salt to taste


  1. Heat butter in a large skillet over medium heat. 
  2. When butter stops foaming, add minced ginger and scallion whites and stir until fragrant, about 1 minute. 
  3. Add tomatoes and continue cooking, turning gently with a large spoon, until tomatoes are warmed through, about 2 minutes. 
  4. Add soy sauce and toss to combine. 
  5. Season with salt. Top with scallion greens. Serve over rice or on top of toasted sourdough.

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