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Heirloom Tomatoes with Anchovies and Red Chiles
© John Kernick

Heirloom Tomatoes with Anchovies and Red Chiles

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"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors slices and wedges made with a very sharp knife. He adds a hit of chile, capers and anchovies to his salad, which is great as an appetizer or a side dish.

  1. 2 1/4 pounds mixed heirloom tomatoes, cut into thick slices or chunks
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons minced shallot
  4. 1 1/2 tablespoons fresh lemon juice
  5. 1 tablespoon minced hot fresh red chile, such as Holland or cayenne
  6. 2 teaspoons salt-packed capers, rinsed well and drained
  7. 2 large anchovy fillets, minced
  8. 1/2 teaspoon finely chopped oregano
  9. Kosher salt
  10. Freshly ground pepper
  1. Arrange the tomatoes on a platter. In a small bowl, whisk together the remaining ingredients, and season with salt and pepper. Drizzle the dressing over the tomatoes and serve.
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