Cherry Tomatoes With Tamarind Dressing Recipes

Steps:

• Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
• Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
• Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
• Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
• Prepare the dressing: Whisk together all the ingredients.
• Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

Steps:

• Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
• In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

Steps:

• 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.
• *Available at ethnic markets and Kalustyan's (212-685-3451).

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Steps:

• Halve 3 ounces of cherry tomatoes and mix with 1 ounce crumbled low-fat feta cheese. Dress with 1 teaspoon balsamic vinegar and 1 teaspoon olive oil; season with salt and pepper to taste. Sprinkle with fresh oregano.

Steps:

• 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.).

Steps:

• In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
• Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.