‘Tomatoes in Chile-Fennel Oil’

Recipe Courtesy of Bon Appetit magazine

Recipe Courtesy of Bon Appetit magazine

Tomatoes are the jewels of the garden this time of year.  Plump, juicy, a bit sweet and ranging in color from deep yellow to light green to bright red, heirloom tomatoes don’t need much before you serve them up.  This recipe is outstanding; simply sliced heirloom tomatoes drizzled with a homemade oil spiced up with crushed red pepper flakes and fragrant fennel seeds, a bit of salt and a touch of red wine vinegar. Simple yet complex in its combination of flavors. This is a superb tomato salad that has quite a unique bite to it!

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/tomatoes-in-chile-fennel-oil)

‘Tomatoes in Chile-Fennel Oil’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Side dish

Ingredients:

  • http://www.bonappetit.com/recipe/tomatoes-in-chile-fennel-oil
  • (I served the tomato salad over peppery watercress; I used halved cherry tomatoes from the garden in addition to sliced heirloom tomatoes*)

Directions:

Published on by

Tagged: , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *