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heirloom tomatoes in hot, browned butter

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

I dearly love growing and eating Heirloom and home grown tomatoes. My Paternal Grandmother (Bonnie or Mama is what she preferred to be called) would get tomatoes from her sister my great aunt Verna and she would make this savory dish. I was lucky enough to be an "inside kid" and share this treat with them. Oh an inside kid meant that there were some grandkids allowed inside the house and others not so much. That was just how she was. There were a lot of us and I think it got on her nerves.

yield serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For heirloom tomatoes in hot, browned butter

  • 2 c
    tomatoes
  • 2 Tbsp
    butter
  • to taste
    salt and pepper

How To Make heirloom tomatoes in hot, browned butter

  • 1
    Make a bowl of ice water big enough to hold your tomatoes.
  • 2
    Remove the stem end and core of the tomatoes.
  • 3
    Cut a tiny X in the blossom end of the skin. Not too deep, just score the skin.
  • 4
    Bring a pot of water large enough to hold your tomatoes (the water should be deep enough to float the tomatoes but not so deep as to spill over with the tomatoes added) to a full boil.
  • 5
    Add the tomatoes to the boiling water one at a time (I use a "Spider" or slotted spoon to gently lower the tomatoes into the water).
  • 6
    Boil till the skin starts to peel back at either cut end. Anywhere from 30 seconds to 3-4 minutes depending on how ripe the tomatoes are).
  • 7
    Remove the tomatoes from the boiling water with the spider or slotted spoon one at a time..
  • 8
    Place them into the ice water.
  • 9
    Let the tomatoes sit in the ice water about 30 seconds till they are cool to the touch.
  • 10
    Remove tomatoes from the ice water. (Don't le them get too chilled, that takes away the flavor).
  • 11
    Grab the skin of the tomato with your fingers or a paring knife where it is loosened and peel it off. Peel all the skin off. (The skin can be discarded, mulched, composted or dried and ground to make a spice like powder).
  • 12
    Once peeled, cut the tomatoes into wedges, then cut the wedges into bite sized pieces. (To fit a teaspoon or tablespoon).
  • 13
    Place the cut tomatoes into a heat safe serving bowl and set aside.
  • 14
    In a small skillet or pot over med-low heat add the butter and stir as it melts. Do this slowly for best flavor.
  • 15
    Stay with the butter and stir. The butter will slowly start to brown and the butter fat/solids will separate from the liquid.
  • 16
    You can remove the butter fat with a spoon , I just leave it.
  • 17
    The browning could take 5 to 10 minutes to brown lightly. (It should not get as dark as soy sauce).
  • 18
    As soon as it is browned, remove the pan from the heat and pour it over the cut tomatoes. It will pop and sizzle.
  • 19
    Quickly add salt and pepper as desired (I don't add either one to mine).
  • 20
    Toss with a spoon and eat. It makes a great snack or light meal
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