Page 41 - Valley Table - June-August 2024

zTomatoes with Brown Butter
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,
which tend to have a meatier, more robust,
umami-forward taste than green, red, or C
orange types. A seed called Paul RobesonM
has been a favorite to plant since our first Y
year, and when combined with a decadent
CM
drizzle of brown butter, it takes on a mystical, toasty flavor. To dress this dish MY up, apply nothing more than a few briny CY capers, delicate slivers of shaved sweet CMY onion, a scattering of earthy chanterelle K mushrooms, or fresh basil.
Serves 4–6
INGREDIENTS
8–10 Tbsp. butter
1–2 dashes sherry vinegar
Kosher salt and freshly ground black
pepper
4–6 slicer tomatoes
Maldon salt
Baguette or toast, for serving
PREPARATION
1. In a sauté pan, melt the butter over medium heat. At first the butter will begin to rise and foam and then water will begin to evaporate, allowing the milk solids to darken. Watching closely, continue to cook the butter until it becomes dark brown and smells nutty. Then add the vinegar, a pinch of kosher salt, and a few cracks of pepper, stir, and remove from the heat. Set the pan aside in a warm place so the butter remains a warm liquid.
2. Before serving, slice the tomatoes about 1⁄3-inch thick and arrange them on a platter or individual plates. Bring the platter or plates to the table, drizzle the warm brown butter over the top, and finish with a sprinkle of Maldon salt. Apply any additional finishing touches (see headnote) and cracks of pepper. Eat the tomatoes right away while the butter is still hot. Mop up the remaining fatty juice with great bread.
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