Name: Tomatoes in Chile-Fennel Oil
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

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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.

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Recipe notes

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