Tomatoes with Brown Butter

Hi folks!

Here’s a meal that started as an appetizer and turned into something more. Sourdough bread toasted with Caesar Butter made it extra satisfying.

…As the scene shifts…

On a hot, muggy late August evening by my pool in Florida, the sun cast a soft orange glow, and the table was simply set with a plate of fresh summer red tomato slices drizzled in browned butter and a plate of toast slathered with Caesar Butter. A candle flickered gently, adding a touch of elegance. The rich, nutty butter mixed with the sweetness of those huge, ripe tomatoes was irresistible. Each slice was juicy and sweet, perfectly paired with the browned butter. Garnished with capers and basil, the dish was more than pure delight—it invoked a sense of elegance. Eating those tomatoes with a knife and fork, surrounded by the serene setting and the extreme deliciousness of the meal, made it feel like a truly special moment.

…And back to the present…

The Caesar Butter, made with butter, anchovies, capers, dill, parsley, and the bright zest of two lemons, spread on crunchy sourdough toast, was a perfect match for scooping up those succulent tomatoes. Buttery, herbaceous, lemony, and crisp, it was the ideal accompaniment. As I sat there sipping cold sparkling water, I couldn’t help but feel a bit like Elizabeth Bennet dining with Mr. Darcy—minus the English countryside, but still high-class in my own little world. This small plate turned into a full dinner, the perfect way to end a beautiful evening.

Whether you’re enjoying it on its own, pairing it with grilled meat, eggs, or shrimp or serving it over black-eyed peas for a heartier meal, this dish offers a taste of summer elegance that everyone can savor.

Tomatoes with Brown Butter

Savor the peak-season flavor of heirloom beefsteak tomatoes drizzled with nutty brown butter, topped with briny capers, sweet onion slivers, and fresh basil. Perfect for novice cooks or as a no-fuss appetizer, this dish bursts with vibrant colors and rich, toasty aromas—ideal for enjoying with great bread to soak up every last drop.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course: #mezze, #sidedish, Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8-10 Tbsp butter (*see note) (4-5 oz)
• 1-2 dashes sherry viegar
• kosher salt and freshly ground black pepper
• 4-6 slicer tomatoes (*see note)
• Maldon salt
• baguette or toast, for serving
• capers for garnish
• pearl onions, thinly sliced or shaved for garnish
• fresh basil leaves for garnish
• grated Parmesan cheese for garnish (optional)
• chanterelle mushrooms, scattered for garnish (optional)

Method

 

1. In a sauté pan, melt the butter over medium heat. As the butter heats, it will start to foam as the water content begins to evaporate, which allows the milk solids to brown. Keep a close eye on it and continue cooking until the butter turns a deep brown color and develops a nutty aroma. Next, stir in the vinegar, a pinch of kosher salt, and a few grinds of pepper, then immediately take the pan off the heat. Set the pan aside in a warm spot to keep the butter in a liquid state.
2. Just before serving, slice the tomatoes into 1/3-inch-thick rounds and arrange them on a platter or individual plates. Bring the platter or plates to the table, then drizzle the warm brown butter over the top. Finish with a sprinkle of Maldon salt, any additional garnishes, and a few cracks of pepper. Enjoy the tomatoes immediately while the butter is still hot. Use some good bread to soak up the remaining flavorful juices.

Notes

*Note: If using European or Irish butter with less water (like Kerrygold), the butter will render faster and with less foam. But don’t worry—using regular butter works just as well, and the result will still be fabulous!

 

• I used two large slicer tomatoes—one for each of us—yielding three slices per plate from the middle section of each tomato. If you’re serving more people, plan for one tomato per person to provide three slices per plate.
• If you have leftover tomatoes in browned butter, store them in the fridge and reheat them the next day—they remain delicious when warmed up!
• The leftover browned butter can also be refrigerated and used later. For instance, I used mine to enhance ramen noodles the next night, and it added a wonderful depth of flavor.
• I suggest The Mother Butter as an alternative spread on toast for those anchovy haters out there. 

 

This recipe was inspired by a Roots & Refuge podcast about homesteading life with Jessica Sowards and family.

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