Tomatoes in Chile-Fennel Oil Recipe | Epicurious
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
Keywords
- tomato
- side
- dinner
- nut free
- gluten free
- dairy free
- vegan
- vegetarian
- easy
- 5 ingredients or fewer
- weeknight meals
- poach
- bon appétit
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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