Mixed Cherry Tomatoes with Tamarind Dressing

1. 1

   Toast cumin and fennel seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker.

2. 2

   Or, toast in a shallow baking pan in a 350 degrees F oven, 5 to 10 minutes.

3. 3

   Coarsely crush using a mortar and pestle or an electric coffee/spice grinder.

4. 4

   Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.

5. 5

   Add tomatoes and spices and toss to coat.

6. 6

   Let stand at room temperature 1 hour, then season with salt.

* Per serving · 4 servings · Values may vary.

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