When asked my favorite way to serve slicer tomatoes, I always reply ‘with brown butter, black pepper and salt.’ There is something about the nuttiness of brown butter that takes peak season tomatoes to a whole new level. Our favorite tomatoes to serve this way are classified as brown tomatoes. These types tend to have a meatier, more robust, umami forward taste than green, red or orange hued types. A seed called Paul Robeson has been a favorite to plant since our first year and when combined with a decadent drizzle of brown butter they take on a mystical, toasty flavor. To dress this up, apply nothing more than a few briny capers, delicate slivers of shaved sweet onion, chanterelle mushrooms or petite leaves of basil.
Ingredients
4-6 Slicer Tomatoes
High quality Sherry vinegar
8-10 Tablespoons salted butter
Maldon Salt
Freshly Cracked Black Pepper
A baguette or toast for mopping the remnants
Directions
Over medium heat, allow the butter to melt in a saute pan. The butter will begin to rise and foam and then water will begin to evaporate, allowing the milk solids to darken in hue. Continue to cook the butter until it becomes dark brown. Once the butter has browned, add a shake or two of aged sherry vinegar, kosher salt and a few cracks of pepper. Set it aside in a warm place to retain its liquid state.
Moments before serving, slice the tomatoes about ⅓ of an inch thick, and arrange them on a platter or individual plates. Bring the platter or plates to the table, and drizzle the warm brown butter over top, tableside, with a sprinkle of maldon salt. Apply any additional garniture and cracks of fresh pepper. Eat the tomatoes right away while the butter is still hot. Mop up the remaining fatty juice with great bread.
