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Epicurious
Bon Appétit

Tomatoes in Chile-Fennel Oil

By Alison Roman

3.8

(3)

Image may contain Food Meal Roast Dish Dinner and Supper
Photo by Juco

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

Recipe information

  • Yield

    8 Servings

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

Preparation

  1. Step 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.

    Step 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.

TagsTomatoVegetableSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasy5 Ingredients or FewerWeeknight MealsPoachBon Appétit

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