If you grow tomatoes, you probably have a row of green-to-red ripening fruit on your windowsill right now. Enjoy this last blast of the summer season with this simple and slightly decadent treat.

Serves 4 as a first course, 2 as a light lunch

Ingredients:

• 2 large or 3 small ripe large tomatoes

• 6 Tablespoons unsalted butter

• Flaky sea salt, like Maldon

• Coarsely ground black pepper

• Baguette or other country bread, for mopping up the butter

Instructions: 

Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among the 2 to 4 plates, overlapping the slices just a little.

Place the butter in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling.

Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat.

Ladle the butter generously over the tomatoes. Use ALL of that wonderful brown butter—that’s the whole point of this semi-sybaritic meal.

Season the smothered tomatoes with salt and pepper, then serve quickly, so you can taste the tomatoes while the butter is hot.

Mop up the butter and tomato juices with good bread. Enjoy the last of the summer’s feast.