|
CHERRY TOMATOES WITH TAMARIND DRESSING
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
Toast cumin and fennel seeds then coarsely crush using a mortar and pestle. Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended. Add tomatoes and spices and toss to coat. Let stand at room temperature 1 hour, then season with salt to taste. Makes 6 servings
|
