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Tomatoes in Chile-Fennel Oil

Name: Tomatoes in Chile-Fennel Oil
Ingredients: 1/2 cup olive oil; 2 tablespoons crushed red pepper flakes; 1 tablespoon fennel seeds; 3 pounds large tomatoes, preferably heirloom, sliced into 1/4"-thick rounds; 1 tablespoon (or more) red wine vinegar; Flaky sea salt

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.

Recipes sourced from Epicurious.com.

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