Tomato Provencal

This is one of those dishes that is very classic French, very delicious, and very easy...but for some reason here in the states we choose to make French dishes that are rich, time consuming and technical like Coq au Vin and Cassoulet (yes, also so very delicious) instead.  Here is one of my favorite "tomato season" meals...

Tomate á la Provencal au Beurre Noisette

“Heirloom Tomato Provencal with Brown Butter and Fresh Herbs”

Serves 4

2 ripe heirloom tomatoes

4 T butter, cubed and chilled

2 T extra virgin olive oil, Provencal if you have it

¼ C toasted breadcrumbs

¼ Fresh picked herbs, whatever you like

1.    -Remove top of tomatoes (part with stem) and slice tomatoes into ½ inch rounds.  Season with salt and pepper.

2.    -Heat nonstick pan (or stainless, if you are good) over medium-high heat and add olive oil.  Once oil is hot (test by adding small pinch of butter, if butter foams the pan is ready) add tomatoes and sear until caramelized but not soft, about 3 minutes.  Turn tomatoes over and cook for another 2 minutes until warm in the center.  Cook in batches if necessary.

3.    -While tomatoes are cooking, roll herbs together and “chiffonade” or thinly slice, being careful not to crush and bruise the herbs.

4.   -Transfer tomatoes to plates and top with herbs then breadcrumbs and a pinch of fleur de sel (optional).

5.   -While pan is still hot add cold butter and cook until it is frothy and turns a light nut brown.  It is important to remove from heat at this stage because the butter continues to cook of the heat and will burn if taken to dark.  Spoon the foamy butter onto the tomatoes and enjoy as an accompaniment to a meat course or with a nice salad for a light summer meal.