heirloom tomatoes & currants with warm herby habanero oil — There is nothing like taking a bite out of perfectly ripe, summer sun-slathered, juicy tomato. Because we are heading into peak tomato season in NYC, I had to bring back one of my very favorite tomato recipes. By simply heating the herbs, garlic, and habanero together, and allowing them to infuse, YOU WILL BE SHOCKED at how high-voltage the warm herby oil will taste when drizzled on top of your fresh tomatoes. I love that this recipe requires very little heat, and will also taste better as it sits. If you don’t have currants, some sliced peach, nectarine, strawberry, etc (your imagination is your friend here) Also, you don’t eat the currant stems, but leaving them on makes for the perfect dipping handle into this scrumptious infused oil. — INGREDIENTS — 4-5 heirloom tomatoes, various sizes 1/2 cup olive oil 1/2 cup basil (I used bush basil here) 1 habanero (optional if you don’t like spice) 4-6 cloves garlic, chopped 1 small shallot, chopped 2 tsp kosher salt 1/2 tsp cracked black pepper 1/2 cup fresh currants, optional Zest of one lemon, garnish 1 tbsp urfa chile pepper garnish — PROCESS Cut heirloom tomatoes and arrange in bowl or plate. In a skillet, heat olive oil, shallot, habanero, and garlic together on medium-low heat for 4-5 minutes (until garlic starts to get golden) Then add sea salt, and basil. Turn off heat, and let flavors sit and infuse for 20 minutes, but preferably an hour. Strain the dressing if preferred, and pour 3 tbsp warm herb dressing over tomatoes, and season with black pepper. Garnish with currants (if using), urfa chile, splash of lemon juice and lemon zest. Save the leftovers for up to a week! #currants #tomatoes #apartmentmiso #bushbasil #herbs #habanero #summershit