Andy Baraghani’s Juicy Tomatoes with Italian Chili Crunch

In his first cookbook, “The Cook You Want To Be: Everyday Recipes to Impress” (Lorena Jones, $35), Andy Baraghani, Bay Area native and former editor of Bon Appétit, shares his wisdom culinary on everything from savory fruits to Persian. tahdig.

This simple dish is an example of the first (yes, tomatoes are fruits). It shows how garlic, flaky sea salt and other flavorful elements enhance the bounty of summer. Crispy Chili can be made up to a week in advance and stored, covered, in the refrigerator.

Juicy tomatoes with Italian chili crisp

For 4 people


1/3 cup extra virgin olive oil

5 garlic cloves, thinly sliced

4 anchovies in oil, drained

2 teaspoons fennel seeds, crushed or finely chopped

1 teaspoon red pepper flakes

2 pounds heirloom tomatoes (any size), some sliced ​​and some quartered, 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


In a small skillet over medium heat, combine the olive oil, garlic and anchovies. Cook, stirring often, until the garlic is barely golden and crispy and the anchovies are melted, 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 drizzle with vinegar. Place the crispy chili on top and sprinkle with the basil. Finish with plenty of salt and serve.

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