Indian Summer Tomato Salad

4 lrg. tomatoes, sliced
1 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1 dried hot chili pod
2 Tbsp. cilantro, chopped

Arrange tomato slices on a platter and sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel and chili pod. Cook for 30 seconds. Remove from heat, discard pod, then cool. Whisk in the cilantro. Spoon seasoned oil over tomatoes. Serve, or let flavor intensify by letting it sit.

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