Tomatoes In Chile-Fennel Oil
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Crushed Red Pepper Flakes1 tbsp
Fennel Seed1 tbsp
Red Wine Vinegar (or more)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
2
Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes
3
Let cool
4
Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil
5
Season with more vinegar if desired and sprinkle with salt
6
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
7
Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes
8
Let cool
9
Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil
10
Season with more vinegar if desired and sprinkle with salt