Tomatoes in Chilli-Fennel Oil

Ingredients for Tomatoes in Chilli-Fennel Oil

• 120ml olive oil

• 2 tablespoons crushed red pepper flakes

• 1 tablespoon fennel seeds

• 1.4kg large tomatoes, preferably heirloom, sliced into 1/4"-thick rounds

• 1 tablespoon (or more) red wine vinegar

• Flaky sea salt

How to make Tomatoes in Chilli-Fennel Oil

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 flavour and rusty-orange in colour, 20–30 minutes. Let cool.

Arrange tomatoes on a large platter and drizzle with vinegar, then chilli-fennel oil. Season with more vinegar if desired and sprinkle with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.