5 Ingredients or Fewer
Brown Butter Tomatoes
Popular on Food52
57 Reviews
Sharon H.
September 6, 2020
Sounds amazing - and can hardly wait. My tomatoes aren't ripening very well....and mostly the ones that are, are cherry types like Sungold. I'm sure it would be swell with them, and love the idea of grits with it as well.....
Barbara
September 5, 2020
I made some grits this morning and sliced a beefsteak tomato on top. I then poured the hot browned butter over the tomatoes. I sprinkled some flaky salt and fresh ground pepper on top. One of the best breakfasts I have had in a long time.
Amanda H.
September 5, 2020
Wow -- now that sounds amazing! We happened to have leftover grits in our fridge so I'm making this tomorrow!
Barbara
August 31, 2020
I just made this for breakfast. I did not have the exact ingredients but I decided to try it anyway. It was so good I may make it again tomorrow. I browned the butter with a pinch of fresh thyme. I toasted a sandwich flat, sliced a ripe plum tomato and placed it on top of the bread. I then poured the hot butter over the top. The sizzle was exciting. The bread soaked up the butter and tomato juices. Wonderful.
Jennifer S.
August 3, 2020
I saw the video on Instagram. It looked amazing and the sizzle sound of the butter hitting the tomatoes was too good not to try.
People you have to try this! The lobster remark is true and you HAVE to have crusty bread at the ready! I am spreading the word to all my cooking friends to make this.
People you have to try this! The lobster remark is true and you HAVE to have crusty bread at the ready! I am spreading the word to all my cooking friends to make this.
Kate W.
August 19, 2018
Read this and went straight to kitchen to try with our perfect Cherokee Purples! Luscious is all I can say besides wow, how easy! I love the idea of crisping sage leaves in the butter. Fresh tomatoes with hot nutty butter. Ummm. Will make again and again. Thanks!!
bobbe
July 25, 2018
In my family, the tomato slices are dredged in flour and sauteed in a generous portion of butter until nicely browned. A splatter of milk and quick stir, salt and pepper, viola: tomato gravy for covering sliced in half biscuits. Always, fresh corn on the cob along side. A generous licking of fingers and sucking the juice from the cob. Ahhh, summertime when the living is easy.
teddybaehr
September 3, 2015
Thanks for this recipe as I have now eaten more sticks of butter than I care to count. It sounds so simple, how can it be this amazing!
Susan W.
August 3, 2014
I finally tried this as our local heirloom tomatoes are peaking. Amazeballs!! I totally get the lobster reference.
JadeTree
June 30, 2014
If anyone you recommend this to thinks it is high church to butter tomatoes, tell them that this is the Sistine Chapel. Absolutely divine with the first summer tomatoes from the farm. This will be a family tradition!
GinaP
June 27, 2014
omg. just had this for lunch and it was AMAZINGGG. I used both red and green tomatoes and feta instead of sea salt, and the only thing I can say is I would coat BOTH sides of the green tomatoes with butter (flip them halfway through your butter pour) if you like them a little softer. YUM
Laura S.
June 8, 2014
I made this tonight to test it out for tomorrow when I will be making it for 8 as a side at lunch. So. Good. Flaky salt is a must. Thank you!!
Morrissex
August 13, 2013
This recipe brings me memories of my childhood at my grandmother's home. She used to make home-baked bread, which I used to eat along with butter, a slice of tomato and cilantro.
blanchette
August 7, 2013
AMAZING!!!! I dressed the plate with a single layer of fresh red leaf lettuce straight from my little garden, Cherokee tomatoes on top, brown butter (yum!), topped with fresh parsley and basil right out of the garden...heaven on a plate :0)
anotherfoodieblogger
August 7, 2013
I can't wait to try this when my beefsteaks ripen this year. Wow!
caarin
August 7, 2013
So nice and simple! I had a lot of corn and tomatoes around the other day so I sautéed a chopped shallot in butter until it was fragrant, then added the kernels from one ear of corn and cooked for 3 minutes, added a pinch of sea salt and couple of twists from the pepper grinder. I then tossed the corn in a serving bowl with raw chopped cherry tomatoes. Voila - favorite side dish of summer - next to the zucchini butter from this website. I'll have to try it with brown butter next time. Mmmmm.
Sara
August 5, 2013
I"m fairly certain it was Marcella Hazan who introduced the concept of cooking tomatoes with butter and not olive oil, incidentally - and a salad of tomatoes, peaches and mozz is definitely not a new idea!
Xochi
June 16, 2013
D'oh! I meant to write that I added fresh mozzarella under the tomato slices. Either way, what a great recipe!
Xochi
June 16, 2013
Just made this tonight. Wow. What a revelation. I added a few thin slices of fresh mozzarella under the cheese. Perfect little late night snack.
Lynn D.
June 12, 2013
Sounds delicious!
Especially since I am a proven tomato fanatic and love butter - what a great combination. Shall probably try this tonight let you know how I liked it. Thanks Amanda!
Especially since I am a proven tomato fanatic and love butter - what a great combination. Shall probably try this tonight let you know how I liked it. Thanks Amanda!
Lynn D.
June 12, 2013
Amanda,
I didn't make it tonight, but will for sure tomorrow.
Love your recipes and creativity !
If you have time, check out my blog as well - Jump Into My Kitchen. Been around for several years.
It's not a "normal" blog, I don't write about why I make something, or why I created it, I simply offer the recipes... I'm not good at writing why I decided to this or that but would love to learn. Meantime I've just opened my "hidden restaurant" and things are going well !
Comments on the tomatoes tomorrow.
Cheers
Lynn
I didn't make it tonight, but will for sure tomorrow.
Love your recipes and creativity !
If you have time, check out my blog as well - Jump Into My Kitchen. Been around for several years.
It's not a "normal" blog, I don't write about why I make something, or why I created it, I simply offer the recipes... I'm not good at writing why I decided to this or that but would love to learn. Meantime I've just opened my "hidden restaurant" and things are going well !
Comments on the tomatoes tomorrow.
Cheers
Lynn
Lynn D.
June 13, 2013
I guess I do.. LoL
Cooking for me is like breathing, along with creating - it's so natural. I feel like an explorer at times because I rarely follow the rules and go off the beaten path. My greatest pleasure is watching people eat my creations: the sounds that emanate from their mouths are "mmmm.....ooooh....ahhhh" and I just grin.
Here's a link to my restaurant: www.saveursdujour.com (a first of it's kind in Quebec.
Enjoy!
Cooking for me is like breathing, along with creating - it's so natural. I feel like an explorer at times because I rarely follow the rules and go off the beaten path. My greatest pleasure is watching people eat my creations: the sounds that emanate from their mouths are "mmmm.....ooooh....ahhhh" and I just grin.
Here's a link to my restaurant: www.saveursdujour.com (a first of it's kind in Quebec.
Enjoy!
MaureenOnTheCape
September 28, 2012
So often I see a recipe and the combinations are not much of a surprise. Not this. Who ever would have thought of combining hot, browned butter, with cool, fresh tomato slices? Not I. Not in a hundred years. It is intoxicating. And don't think of the bread as an after thought. It is as necessary to complete the dish as the tomatoes. I don't eat butter much anymore, but the light lunch portion for two people still only adds 300 calories of butter to the meal. The tomatoes add nothing and the bread, well. we all know about bread. Just go easy. Thank you Amanda!
Amanda H.
September 30, 2012
What a sweet message -- thank you! I made this again this weekend, as a first course before paella. Figured it was my last shot at the tomatoes this season.
walkie74
August 30, 2012
...wow. This turned out *way* better than I expected. In fact, this is the first time I've ever figured out what brown butter is supposed to taste like--nutty, flavorful, with an added kick from the salt and pepper. (OK, maybe the seasoned salt helped too.) Great recipe!
Dina M.
August 25, 2012
just made this for dinner on the patio with our neighbors. 4 tomatoes, double recipe, completely wiped out. one of those "why didn't i think of that?" recipes. nutty, buttery, fruity deliciousness. a perfect way to simply wow your friends.
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