Spiced Brown Butter Tomatoes

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, they don’t need much to shine. While a little salt is enough to bring out their star qualities, why not up the ante with a spiced butter? Here, slices of thick-cut heirloom tomatoes get doused in warm brown butter, infused with whatever whole spices you fancy: cumin, coriander, fennel, mustard—you name it. The lot sizzles and pops in the butter, imbuing it with a depth of flavor not unlike the technique of making Indian tadka. The spices mingle with the butter, draping over the tomato slices like savory sprinkles that crunch against their tender flesh. It’s a simple side, one that would be at home alongside grilled meats or any other summer main. You can eat them as is or arrange them over a few slices of crusty bread for a minimalist—yet totally exciting—sandwich.

If you like this dish, you may enjoy Fancy and Beautiful Tomato Salad, BA's Best Caprese Salad, or Tomato Aguachile.

Recipe information

• Total Time

  15 minutes

• Yield

  4 servings

Total Time

15 minutes

Yield

4 servings

Ingredients

2½

½

3

½

Need to make a substitution?

Preparation

1. Step 1

   Arrange 2½ lb. heirloom tomatoes, thickly sliced on a platter and season generously with kosher salt.

   Step 2

   Melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Add 3 Tbsp. whole spices (such as cumin, coriander, fennel, and/or mustard seeds), and ½ tsp. crushed red pepper flakes and cook, stirring often, until spices are very fragrant and butter has darkened to amber, about 4 minutes. Immediately pour over tomatoes.

Step 1

Arrange 2½ lb. heirloom tomatoes, thickly sliced on a platter and season generously with kosher salt.

Step 2

Melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Add 3 Tbsp. whole spices (such as cumin, coriander, fennel, and/or mustard seeds), and ½ tsp. crushed red pepper flakes and cook, stirring often, until spices are very fragrant and butter has darkened to amber, about 4 minutes. Immediately pour over tomatoes.

Recipe notes