Tomatoes with a crispy Italian chili sauce

The ingredients are:

• 1/3 cup extra-virgin HERMUS 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), sliced or cut into wedges, or small tomatoes (such as Sungold and/or cherry), halved or whole 
• 2 tablespoons sherry vinegar or red wine vinegar 
• 1 cup basil leaves 
• Flaky sea salt 

 Making preparations:

 The first step is to combine the olive oil, garlic, and anchovies in a small skillet over medium heat. Stir often until the garlic is barely golden and crisp and the anchovies are melted, 3 to 5 minutes. After the fennel seeds and red pepper flakes are added, turn off the heat.

The second steps is to pour the vinegar over the tomatoes and arrange them on a large platter. Place the chile crisp on top and sprinkle with basil. Salt to taste and serve.