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.

Recipe information

• YieldServes 4 to 6

Ingredients

8 to 10 Tbsp. butter

1 to 2 dashes sherry vinegar

Kosher salt and freshly ground black pepper

4 to 6 slicer tomatoes

Maldon salt

Baguette or toast, for serving

Preparation

1. Step 1In 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. Step 2
   Moments before serving, slice the tomatoes about ⅓ 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.
3. Eat the tomatoes right away while the butter is still hot. Mop up the remaining fatty juice with great bread.