Tomatoes Dressed in Toasted Fennel and Anchovy - Alison Roman
The anchovy-fennel-chili-infused oil is good on quite literally anything, but is especially great drizzled over the sweetest little tomatoes you can find.
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Cooking tools:
- Pot
- Stove
- Spoon
- Serving platter
- Mixing bowl
- Measuring spoon
- Pepper mill
Ingredients
- ½ cup olive oil
- 2 tablespoons fennel seeds , crushed
- 2 teaspoons Aleppo-style pepper , or 1 teaspoon crushed red pepper flakes
- 8 anchovy fillets, plus more if you like
- 2–3 pounds small-ish very ripe tomatoes , quartered or sliced
- 2 tablespoons red wine vinegar or white wine vinegar
- Flaky sea salt
- Coarsely ground black pepper
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