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.

INGREDIENTS
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

Instructions:
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.

Variation:
– Replace half the butter with olive oil