Brown Butter Tomatoes

Here’s a simple idea: brown some butter and spoon it over sliced tomatoes. Season with coarse salt and pepper. I wanted to try it as soon as I finished reading Amanda Hesser’s post on Food52.

Brown butter adds a nutty, toasty flavor that makes baked goods like brownies and pancakes irresistibly good. Try it in a batch of blueberry muffins. Try really hard not to eat four muffins within the hour.

With thick slices of fresh tomato, the nutty butter makes for a seemingly new combination. It’s interesting. Definitely worth trying. I liked it best on a slice of toast and topped off with cheese. Fresh herbs like rosemary, basil or thyme would really turn things up. Maybe try it in a BLT? I’m adding brown butter to my next dinner of pasta with cherry tomatoes and plenty of fresh vegetables.

To brown butter: Place the butter (about 6 or so tablespoons) in a small pan set over medium heat. It will melt and begin to foam up and make crackling sounds. After it quiets down, it won’t be long until it’s done. Stir it a bit and watch it turn a light brown color with little brown bits floating in the liquid. Pull it off the heat. Be careful not to burn it.



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