Tomatoes in Fennel-Infused Chipotle Olive Oil


  • 1/2 cup, il Fustino Chipotle Olive Oil
  • 1 tablespoon. fennel seeds
  • 3 pounds, heirloom tomatoes
  • 1 tablespoon, il Fustino Roasted Blackberry Pepper Vinegar
  • sea salt (coarse)


Add the fennel seeds and the il Fustino Chipotle Olive oil to a pan and heat until the oil around the fennel seeds is sizzling.

Reduce the heat to low and cook the oil for about 20-25 minutes.

While the oil is cooking slice the heirloom tomatoes in 1/4 inch thick slices and set aside until the oil is done.

Arrange the tomatoes on a serving dish. Drizzle with il Fustino Roasted Blackberry Pepper Vinegar then the fennel infused oil.

Sprinkle with salt and serve!