This is undoubtedly the simplest, most brilliant recipe I have come across in ages. An irresistible combination: sweet, fleshy tomatoes and nutty brown butter. The hot, foamy butter sizzles as it splashes over the cool tomatoes, and the resulting juice is glorious to mop up with crusty bread. Try it while ripe local tomatoes are still plentiful, or you’ll be stuck drooling with anticipation until next summer!
Brown Butter Tomatoes
- 2 large or 3 small ripe beefsteak tomatoes
- 6 tablespoons unsalted butter
- Flaky sea salt, like Maldon
- Coarsely ground black pepper
- Baguette or other country bread, for mopping up the butter
1. Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 4 plates, overlapping the slices just…