Brown Butter Tomatoes

Food52 posted a list of recipes that use 3 ingredients or less.  This is the first one I've tried and it was spectacular.  We have a whole garden full of heirloom tomatoes and this was an amazing way to enjoy them.  It was so good that Andrew and I had two whole tomatoes each.  The recipe calls for Beefsteak tomatoes, but any tasty heirloom would be good.  We used Caspian Pink (similar to Brandywine) and Giant Red Pear tomatoes.  We liked the Red Pears a little better because they're smoother and slightly less acidic, but both were spectacular.

The recipe includes instructions for how to brown the butter, but if you'd like additional tips check out this link.

Brown Butter Tomatoes

Ingredients

2 to 3 Beefsteak tomatoes
6 tablespoons unsalted butter
Flaky sea salt
Coarsely ground black pepper
Baguette or other bread for mopping up the butter

Directions

Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 4 plates, overlapping the slices just a little.

Place the butter in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They'll sizzle! You want to dress the tomatoes with the butter as if you were pouring ganache over a cake -- be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot! Mop up the butter and tomato juices with good bread. Toast to summer!

Original link:
http://food52.com/recipes/18779-brown-butter-tomatoes