Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Mixed Cherry Tomatoes with Tamarind Dressing
Vegetables - Tomato - 
- 
INGREDIENTS
- 1/2 t cumin seeds
- 1/2 t fennel seeds
- 2 t tamarind concentrate (available at ethnic markets) or balsamic vinegar
- 2 T hot water
- 1 to 2 t mild honey
- 1 T extra-virgin olive oil
- 1/4 t salt
- 1/4 t black pepper
- 3 cups mixed cherry tomatoes (1 lb / 450 g), halved
METHOD
Toast cumin and fennel seeds then 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.
Makes 6 servings.
NOTES
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 350F/180C oven, 5 to 10 minutes.
Gourmet
August 2001
posted by Donna Schakelaar
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