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, grain bowls, or soups.

Ingredients

　　½ cup (120 g) unsalted butter

　　Kosher salt

　　Freshly ground black pepper

　　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.

　　From Nourish Me Home: 125 Soul-Sustaining, Elemental Recipes. Published by Chronicle Books. Copyright © 2020 Cortney Burns.Buy the full book from Amazon.