Ingredients
Method
- 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.
- 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.