Juicy Tomatoes with Italian Chile Crisp

Serves 4

INGREDIENTS

1/3 cup extra-virgin olive oil

5 garlic cloves, thinly sliced

4 oil-packed anchovies, drained

2 teaspoons fennel seeds, crushed or finely chopped

1 teaspoon red pepper flakes

2 pounds heirloom tomatoes (any size), some sliced and some cut into wedges, or small tomatoes (such as Sungold or cherry), some halved and some left whole

2 tablespoons sherry vinegar or red wine vinegar

1 cup basil leaves

Flaky sea salt

DIRECTIONS

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.

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.

— From “The Cook You Want to Be: Everyday Recipes to Impress” by Andy Baraghani (Lorena Jones, $35)