Cherry Tomatoes In Brown Butter Sauce
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Lemon juice||1 Tablespoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Dried tarragon||1 Teaspoon, crumbled|
|Cherry tomatoes||1 Pint, washed and stemmed (2 Cup)|
1. Melt the butter in a heavy 10-inch skillet and stir over low heat until the butter turns a deep golden brown. Stir in the lemon juice and parsley, and the tarragon if used.
2. Add the tomatoes, raise the heat to moderate, and cook, swirling the skillet constantly, until the tomato skins begin to burst—about 3 minutes. Serve with French bread for soaking up the herb butter.