Mixed Cherry Tomatoes with Tamarind Dressing

Ingredients

• 2 teaspoons tamarind paste 
• 0.3 teaspoon pepper black
• 1 lb cherry tomatoes mixed halved
• 0.5 teaspoon cumin seeds 
• 0.5 teaspoon fennel seeds 
• 1 teaspoons honey 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 teaspoon salt 
• 2 tablespoons water hot

Equipment

• oven
• whisk
• baking pan
• mortar and pestle

Directions

1. Toast cumin and fennel seeds then coarsely crush using a mortar and pestle or an electric coffee/spice grinder.
2. Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.
3. Add tomatoes and spices and toss to coat.
4. Let stand at room temperature 1 hour, then season with salt.
5. *Available at ethnic markets and Kalustyan's (212-685-3451).
6. 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.