Two Ways to Use Tomatoes
Brown Buttered Tomatoes
(Recipe Courtesy of Food52.com and Whole Foods Market)
- 2 large or 3 small ripe beefsteak tomatoes
- 6 tablespoons unsalted butter
- Flaky sea salt, like Maldon
- Coarsely ground black pepper
- Baguette or other country bread, for mopping up the butter
- Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 2-4 plates, overlapping the slices just a little.
- Place the butter in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter as if you were pouring ganache over a cake—be generous!
- Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot! Mop up the butter and tomato juices with good bread. Toast to summer!
Picante Caprese Salad
- 2 large heirloom tomatoes
- 1 shallot
- 6 slices capicola
- 2 oz. Gorgonzola picante
- 2 tbsp olive oil
- 1 sprig oregano
- 2 tbsp red wine reduction
- Salt and pepper to taste
Bake capicola slices at 350 degrees for 8-12 minutes or until crisp. Slice tomatoes ½ inch thick. Shave shallots and pluck leaves from the oregano. Arrange tomato slices and lightly season. Top with copa slices and crumbled cheese. Drizzle with olive oil and reduction and garnish with oregano leaves.