Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
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
Directions
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. Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes. Let cool.
Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.
