Mixed Cherry Tomatoes with Tamarind Dressing

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

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 pound), halved
Directions
  • Toast cumin and fennel 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 degrees F oven, 5 to 10 minutes. Coarsely crush using a mortar and pestle or an electric coffee/spice grinder.

  • 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.


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