Cherry Tomatoes With Tamarind Dressing - cooking recipe

Ingredients

1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 teaspoons tamarind paste
2 tablespoons hot water
1 -2 teaspoon mild honey
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups mixed cherry tomatoes, halved (1 pound)

Preparation

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 toasted seeds and toss to coat. Let stand at room temperature 1 hour, then season with salt to taste. (We found if it sat many more hours in the fridge it was not to our tastes at all because the fennel flavour became stronger.).