Tomatoes in Chile-Fennel Oil
Fresh heirloom tomatoes drizzled with a spicy homemade chile-fennel infused olive oil and red wine vinegar. This vibrant dish combines the sweetness of tomatoes with aromatic fennel and a kick of heat from red pepper flakes.
6 servings
40 min
Ingredients
- •½ cup olive oil
- •2 tablespoons crushed red pepper flakes
- •1 tablespoon fennel seeds
- •3 pounds large tomatoes
- •1 tablespoon red wine vinegar
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20-30 minutes. Let cool.
35 min
- 2.
Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.
5 min
