Mixed Cherry Tomatoes with Tamarind DressingRomulo Yanes
Active time: 15 min Start to finish: 1 1/4 hr
Cooks' note:
Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350°F oven, 5 to 10 minutes.
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 teaspoons tamarind concentrate * or balsamic vinegar
2 tablespoons hot water
1 to 2 teaspoons mild honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups mixed cherry tomatoes (1 lb), halved
Preparation
Step 1
Toast cumin and fennel seeds then coarsely crush using a mortar and pestle or an electric coffee/spice grinder.
Step 2
Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.
Step 3
Add tomatoes and spices and toss to coat. Let stand at room temperature 1 hour, then season with salt.
Step 4
*Available at ethnic markets and Kalustyan's (212-685-3451).
