Heirloom Tomatoes with Anchovies and Red Chiles

• 2 1/4 pounds mixed heirloom tomatoes, cut into thick slices or chunks
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced shallot
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon minced hot fresh red chile, such as Holland or cayenne
• 2 teaspoons salt-packed capers, rinsed well and drained
• 2 large anchovy fillets, minced
• 1/2 teaspoon finely chopped oregano
• Kosher salt
• Freshly ground pepper

1. Arrange the tomatoes on a platter.
2. In a small bowl, whisk together the remaining ingredients, and season with salt and pepper.
3. Drizzle the dressing over the tomatoes and serve.

mixed heirloom tomatoes, extravirgin olive oil, shallot, lemon juice, red chile, salt, anchovy, oregano, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/heirloom-tomatoes-anchovies-and-red-chiles (may not work)