6-8 green onions, cut into 3-4 inch pieces
2-inch piece of ginger, peeled and cut into 1/2 slices
2 teaspoons salt
1/2 cup neutral oil (avocado, grapeseed, etc)
1lb tomatoes (cherries, beefsteak, slicing, etc)
Make the sauce by putting the ginger and green onion together in a food processor. Pulse until very finely chopped but not turning into a paste. Alternatively, you can also mince the green onions with a knife and grate the ginger finely.
Place in a heatproof bowl and mix in the salt.
Heat up the oil in a pan until you see wisps of smoke. Carefully pour the hot oil over the ginger scallion mixture. It will bubble and spit so be careful. Stir and let it cool. Taste it. It should be very aromatic, flavorful, and slightly too salty. This sauce is more of a condiment/seasoning and is used sparingly. It will keep for a couple of weeks in the fridge.
Slice the tomatoes and add a couple of spoonfuls of the sauce on the tomatoes. You will not use it all. Toss and taste. Add more if needed.
Place on a serving dish and finish with the sesame seeds.
This punchy, flavorful Canontese ginger scallion sauce traditionally is served with plain poached chicken and rice. But I love to use it on everything from noodles to grilled meats to fried eggs and of course tomatoes. Once you make this sauce once, you’ll be hooked and will always have a jar of it in the fridge.