Juicy Tomatoes with Italian Chile Crisp

1⁄3 cup extra-virgin olive oil

5 garlic cloves, thinly sliced

4 oil-packed anchovies, drained

2 teaspoons fennel seeds, crushed or finely chopped

1 teaspoon red pepper flakes

2 pounds heirloom tomatoes (any size will do), some sliced and some cut into wedges, or small tomatoes (such as Sungold and/or cherry), some halved and some left whole

2 tablespoons sherry vinegar or red wine vinegar

1 cup basil leaves

Flaky sea salt

Directions at splendidtable.org

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