RECIPES

Juicy Tomatoes with Italian Chile Crisp

By Chef Andy Baraghani
August 22, 2024
Serves
4
Ingredients
Olive Oil1/3 cup, extra-virgin
Garlic5 cloves, thinly sliced
Oil-Packed-Anchovies4, drained
Fennel Seeds2 tsp, crushed or finely chopped
Red Pepper Flakes1 tsp
Heirloom Tomatoes2 pounds (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
Sherry Vinegaror red wine vinegar, 2 tbsp
Basil1 cup leaves
Flaky Sea Saltto taste
Steps
  1. 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.
  2. 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.
  3. A Note from Andy: 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 a 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.
Cook a meal for someone you love
Cook a meal for someone you love