Spanish

Appetizer

Side

No-cook

There are tomatoes, sure, but we are really here for the anchovy-fennel oil used to dress the tomatoes. It’s spicy, salty and deeply savory, and great on everything from other thinly sliced raw vegetables (summer squash, cucumbers, fennel, radishes) to cooked ones (sautéed greens, roasted eggplant or broccoli). Spoon it into pasta, drizzle on eggs, use as a dip for bread, etc. You get the idea.

Tomatoes Dressed in Toasted Fennel and Anchovy

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