Buttered Tomatoes with Ginger
['4 scallions', '4 Tbsp. unsalted butter', '1 (1") piece ginger, peeled, cut into matchsticks', '1½ pounds tomatoes (about 3 medium), cut into (1") pieces', '2 Tbsp. plus 1½ tsp. white or regular soy sauce', 'Kosher salt (optional)', 'Toasted country-style bread or cooked rice or pasta (for serving)']
Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
Spoon tomatoes over toast and sprinkle with more salt if desired.
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