Summer Heirloom Tomatoes in Crushed Fennel Seed Dressing

1 tbsp white wine vinegar
4 tsp chopped fresh tarragon
1/2 tsp Dijon mustard
1/2 tsp fennel seeds, crushed (see cooking tip)
Kosher Salt
Freshly ground black pepper
3 tbsp olive oil
2 lb heirloom tomatoes, including red, yellow, orange, green varieties and mini-heirlooms or cherry tomatoes

1. For the dressing, in a small nonreactive bowl, whisk together the vinegar, 2 tsp of the tarragon, mustard, fennel seeds, 1/4 tsp salt, and several grinds of pepper until well blended. Gradually whisk in the olive oil. (Dressing can be made 3 hours ahead; cover and leave at cool room temperature. Whisk well before using.)

2. Stem the tomatoes, and cut them lengthwise into 3/4-in wedges. Halve or quarter the mini-heirlooms or cherry tomatoes. Place them in a shallow nonreactive serving bowl and pour the dressing over them. Toss gently to coat well. Let the tomatoes stand for 30 minutes or up to 2 hours, stirring occasionally.

3. When ready to serve, toss the tomatoes well to distribute any liquid that has collected in the dish. Taste and season with more salt and pepper if needed. Sprinkle the remaining 2 tsp of tarragon over the tomatoes.

Serves 4

Cooking tip: To crush fennel seeds, place in a small plastic bag and, using a meat pounder or rolling pin, crush them until they resemble a very coarse power. Or crush them in a mortar with a pestle. Or, grind them in a small electric mini-grinder. Clean the machine thoroughly after each use so that the taste of the just-ground seeds is removed.

Copyright Betty Rosbottom 2015