Simply sliced tomatoes and rich browned butter make a perfect summer (and, anytime) pair.
- ripe beefsteak tomatoes (2 large or 3 small)
- unsalted butter (3-4 tablespoons)
- flaky sea salt, like Maldon (to taste)
- coarsely ground black pepper (to taste)
- baguette or other country bread (for mopping up the butter)
Core tomatoes and slice them ⅓-inch thick.
Divide slices among 4 plates, overlapping slices slightly.
Place butter in a small, heavy-bottomed saucepan over medium low heat. Let the butter melt completely.
As butter begins to bubble, swirl the pan every 30 seconds or so as it simmers. When butter turns light brown, remove pan from heat.
Use a soup spoon to ladle butter over tomatoes, then season with salt and pepper.