This is a luscious treat when you want fresh flavors and a smaller meal although it’s not necessarily the healthiest way of preparing tomatoes. Make sure you use tomatoes that are very ripe for this recipe.
Sliced pumpernickel bread (or rye bread)
1 pound tomatoes, cut into 1-inch pieces
4 tbsp unsalted butter (or mix butter with olive oil)
1 1-inch piece fresh ginger, peeled, cut into thin pieces
1 small shallot (finely chopped)
¼ cup leek, cut in thin slices and slightly chopped
2 tbsp soy sauce
¼ tsp salt
3 tbsp Parmesan cheese (shredded)
Fresh cilantro leaves
1. Heat a large skillet on medium with the butter added. As soon as butter stops foaming, add the ginger, shallot and leek. Let it cook for about a minute to bring out the flavors.
2. Add the tomatoes and let it cook until tomatoes are juicy and just warmed through. Stir occasionally with a large spoon while the tomatoes are cooking. This will only take a couple of minutes.
3. Add soy sauce, half of the parmesan and salt before giving it one final stir.
4. Serve on pumpernickel toast with a dollop of crème fraîche. Top with leek, cilantro, and Parmesan. A little freshly ground black pepper on top will also help bring out more of the flavors.
– Replace half the butter with olive oil