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Andy Baraghani’s Juicy Tomatoes With Italian Chili Crisp

Andy Baraghani's Juicy Tomatoes With Italian Chili Crisp

In his debut cookbook, “The Cook You Want To Be: Everyday Recipes to Impress” (Lorena Jones, $35), Bay Area resident and former editor of Bon Appetit Andy Baraghani shares his culinary wisdom on everything from salted fruit to Persian tahdig

This simple dish is an example of the former (yes, tomatoes are fruit). It shows how garlic, flaky sea salt and other savory elements elevate summer’s bounty. The chili crisp can be made up to a week in advance and kept covered in the refrigerator.

Juicy Tomatoes With Italian Chili Crisp

Serves 4

INGREDIENTS

1/3 cup extra virgin olive oil

5 cloves garlic, thinly sliced

4 oil-filled 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 wedged, or small tomatoes (such as Sungold or cherry), some halved and some 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, 3 to 5 minutes. Turn off the heat and stir in the fennel seeds and red pepper flakes.