Juicy Tomatoes With Italian Chile Crisp
Celebrate summer with this simply delicious recipe where tomato is the star by Andy Baraghani. Here's what Andy has to say about the recipe: "The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes. This isn’t a simple caprese that you whipped up on a summer afternoon. It’s still simple but steals the show."
- Serves 4
- 1⁄3 cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 oil-packed anchovies, drained
- 2 teaspoons fennel seeds, crushed or finely chopped
- 1 teaspoon red pepper flakes
- 2 pounds heirloom tomatoes (any size will do), some sliced and some cut into wedges, or small tomatoes (such as Sungold and/or cherry), some halved and some left whole
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 cup basil leaves
- Flaky sea salt
- In a small skillet over medium heat, combine the olive oil, garlic, and anchovies.
- Cook, stirring often, until the garlic is barely golden and crisp and the anchovies have melted away, 3 to 5 minutes.
- Turn off the heat and stir in the fennel seeds and red pepper flakes.
- Place the tomatoes on a large platter and splash with the vinegar.
- Spoon the chile crisp over and scatter the basil on top.
- Finish with plenty of salt and serve.
The chile crisp can be made up to 1 week ahead and stored, covered, in the fridge.
Explore more delicious recipes with Andy Baraghani's book, "The Cook You Want To Be."