tag: brown butter tomatoes
August 30, 2012
This is the kind of dish that completely depends on high quality ingredients: fresh, gorgeous tomatoes and excellent butter.
I first encountered Cœur de Bœuf tomatoes, a cousin of the American beefsteak tomato, at Ô Chateau in a lovely salad preparation. Its uneven ridges create very small pockets of seeds inside the fruit, so the flesh is not nearly as watery as other tomato varieties. Substantial and fleshy, this variety is perfect for slicing thick and eating raw.
I can’t get over how pretty these slices are, arranged on a big plate — like big tomato flowers.