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In a sauté pan, melt the butter over medium heat.
Continue to cook the butter until it becomes dark brown and smells nutty.
Add the vinegar, a pinch of kosher salt, and a few cracks of pepper, stir, and remove from the heat.
Slice the tomatoes about ⅓ inch thick and arrange them on a platter or individual plates.
Drizzle the warm brown butter over the top, and finish with a sprinkle of Maldon salt.
Apply any additional finishing touches and cracks of pepper.
Eat the tomatoes right away while the butter is still hot.