This savory infused oil is about to open up your salad world.
3 garlic cloves, thinly sliced1½ lb. heirloom tomatoes, some sliced, some cut into wedgesCook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using , and basil.
Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.
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