Buttered Tomatoes with Ginger

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

4 Tbsp. unsalted butter
1 (1") 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" pieces (about 4 cups)
2 Tbsp. + 1½ tsp. soy sauce
kosher salt

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.

Makes 4 servings.