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 orange 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, it takes on a mystical, toasty flavor. To dress this dish up, feel free to add a few briny capers, delicate slivers of shaved sweet onion, a scattering of earthy chanterelle mushrooms, or petite leaves of fresh basil.
This recipe was excerpted from ‘Flavors from the Farm: Vegetable-Forward Food to Share’ by Emma Hearst. Buy the full book on Amazon. Get more tomato recipes →