The tomatoes in my garden have slowed, although I still have a few late bloomers coming in. I hope your garden is lush and fruitful in the August heat. It’s so rewarding after months of hard work and preparation to it at its peak abundance. We are experiencing a severe drought upcountry and I don’t think I’ll ever take water for granted again! I’ve been conserving as much as I can and reduced to using buckets to water my precious plants since the pressure is so low. Undoubtedly a visceral sign of climate change.

Tomatoes, however, love this heat and I thought to share a simple and delicious recipe that is perfect for lunch after spending the early hours in the garden. Butter and tomatoes are a far underrated combination — the north of Italy in particular pairs these two together. Brown butter brings out the sweetness of tomatoes for an elegant finish on top of the tartine. Since it’s rather simple, try and source the best ingredients you can find like Vermont Creamery salted butter, sourdough, and ripe heirloom tomatoes. I hope you enjoy!

Serves 4-6

Ingredients:

4-6 slices of sourdough, cut ½” thick

6 tablespoons Vermont Creamery Salted Butter

2 large and ripe heirloom tomatoes, thinly sliced

2 tablespoons fresh thyme leaves

Kosher salt

Black pepper to taste

Thinly spread roughly 2 tablespoons of butter on both sides of the sourdough slices.

In a large cast iron skillet over medium-low heat, toast the slices cut face down on both sides for about 2 minutes until they are golden brown.

Over medium-low heat, add the remaining 4 tablespoons of butter to a small sauté pan. Once the butter begins to melt, lower the heat and gently swirl the butter into the pan until it begins to turn a rich golden brown. If it’s melting and browning too quickly, remove the pan from the heat and continue to swirl it back and forth. Little brown bits will appear, which is normal; they are actually toasted milk solids and the most flavorful part.

Once the butter is a rich golden brown, immediately pour the melted brown butter into a small bowl to prevent it from over-browning. It should have a nutty and toasty fragrance.

To assemble one tartine, place 3-4 slices of the tomatoes on one piece or how many can fit layered comfortably.

Sprinkle a pinch of kosher salt over the tomatoes.

Spoon a scant tablespoon of brown butter over the tomatoes.

Finish by sprinkling fresh thyme leaves and a few cracks of fresh black pepper over the tartine. If they are too large, you can cut them in half or quarters for a smaller appetizer.

Serve immediately and enjoy!