Tomatoes in Chili-Fennel Oil

It’s tomato season! You know what that means. EAT ALL THE TOMATOES BEFORE THEY DISAPPEAR FOR THE NEXT TEN MONTHS. Time is of the essence, my friends, and this recipe is all about showcasing juicy, meaty tomatoes in all their bountiful glory.

Use the best tomatoes you can get your hands on for this simple recipe. The chili-fennel oil adds a smoky, anisey flavor to the dish and red wine vinegar rounds things out. This dish is summer on a platter.

Tomatoes in chile-fennel oil

1/3 cup olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon fennel seeds
2 pounds tomatoes, preferably heirloom, sliced 1/3 inch thick
1 tablespoon red wine vinegar

1. Cook oil, red pepper flakes, and fennel seeds in a saucepan over low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. Continue to cook until oil is infused with flavor and rusty-orange in color, about 10 minutes. Let cool.

2. Arrange tomatoes on a platter and drizzle with vinegar and chile-fennel oil. Sprinkle with salt.

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