A Minimalist Tomato Side for Any Summer Meal

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.

When tomatoes are at their peak—like right now—you gotta act fast. Tomato toast, panzanella, and gazpacho are obvious choices. But lately, I’ve been reaching for something even simpler: a glorious platter of sliced tomatoes drenched in spiced brown butter.

You might be familiar with the Indian cooking technique chhonk (or tadka), where whole spices are sizzled in ghee to create an aromatic finisher. We’ve seen this garnish on grilled chicken breasts, dhal, even Thanksgiving turkey. This side dish borrows from the same idea. With that method and just a handful of ingredients, you can expertly coax out a wealth of flavor.

Please don’t go out and buy new spices for this recipe. Just gather whatever you’ve got around. For me, that usually means cumin, coriander, fennel, and mustard seeds—but sticking to one or two would work just fine. Just make sure the spices are whole, not ground, which have a tendency to burn. Once the melting butter fizzes and foams like a freshly opened soda bottle, add in your spices of choice. They’ll crackle and pop, infusing the butter while crisping up into savory little sprinkles.

This recipe works with any tomato variety. Big, multicolor heirlooms are great, as are run-of-the-mill Romas. (Do what you gotta do.) The one thing to keep in mind is: They must be room temperature. If cold from the fridge, your butter will seize and harden, shellacking the slices in a thick coating instead of a light sheen. If you store your tomatoes in the refrigerator, let them sit out at room temperature for at least 30 minutes to warm up.

I love to serve these alongside seared chicken or salmon. You also could tuck the buttery slices between bread for a juicy summer sandwich. Or perch them on top of a bowl of warm rice with a runny fried egg. With ripe tomatoes and brown butter, there are no bad ideas.