Tomato Brown Butter Recipes

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TOMATO BROWN BUTTER



Tomato Brown Butter image

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

1 large tomato (about 8 oz. or 230 g)
½ cup (120 g) unsalted butter
Kosher salt
Freshly ground black pepper

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.

GREEN TOMATO CAKE WITH BROWN BUTTER ICING



Green Tomato Cake With Brown Butter Icing image

I thought that this was an interesting use of green tomatoes. The cake is rich made as directed, but I think that it could be lightened easily.

Provided by Chicagopm

Categories     Dessert

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisin
1 cup chopped walnuts
1/2 cup butter
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 cup bundt pan.
  • Beat butter and sugar with a mixer until creamy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Combine flour, cinnamon, baking powder, salt, and nutmeg.
  • Gradually add dry ingrediens to butter mixture, beating well. (Batter will be soft.)
  • Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean.
  • Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.
  • Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
  • Spoon Browned Butter Icing over cake.

Nutrition Facts : Calories 646, Fat 31.1, SaturatedFat 15.7, Cholesterol 113.9, Sodium 412.3, Carbohydrate 88.8, Fiber 2.6, Sugar 60.6, Protein 7.4

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