Tomato Brown Butter Recipes
TOMATO BROWN BUTTER
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Provided by Cortney Burns
Categories Summer Tomato Butter Quick & Easy
Number Of Ingredients 4
Steps:
- Place the tomato in a blender and purée, then strain through a fine-mesh sieve; you should get about ½ cup (120 ml). Add the butter to a large skillet and gently cook over medium heat until it starts to brown and smell nutty. Stir in the smooth tomato purée (be careful; it might spatter) and simmer for another minute or so. You're looking to slightly cook the purée but keep its brightness. The mix won't emulsify, which is fine. Season with salt and pepper and set aside.
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- Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready.
- Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish.
- Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage.
- Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices. Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low.
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