Recipe - Grilled Red Onions With Balsamic Vinegar And Rosemary

=== FOR THE TOMATO DRESSING
===
2 Vine ripened tomatoes ;
(abt 1/3 pound total)
1 One half teaspoon Chopped garlic
3 tablespoon White wine vinegar
One half cup Corn oil
Kosher salt; to taste
Freshlyground black pepper;
to taste
=== FOR THE SALAD ===
11 md Red potatoes ; (abt 3 lbs)
1 One half tablespoon Olive oil
Kosher salt; to taste
Freshlyground black pepper;
to taste
One half pound Smoked ham in 1/8"thick
slices
One half bn Scallions
1 Celery rib
2 One half teaspoon Cumin seeds
Three fourths cup Cooked corn
2 One half teaspoon Minced garlic
2 One half teaspoon Minced fresh cilantro sprigs

Make dressing: Preheat oven to 500 degrees and line a baking sheet with
foil. Roast tomatoes on baking sheet in middle of oven 20 minutes. Cool
tomatoes and peel. In a blender puree tomatoes and garlic with vinegar
until smooth. With motor running, add oil in a stream and blend until
emulsified. Season dressing with salt and pepper. Dressing may be made 1
day ahead and chilled, coverd. Make salad: Preheat grill or grill pan.
Working in batches, cut potatoes into 1/8inch thick rounds and in a large
bowl toss with oil and salt and pepper to taste. Grill potato rounds in
batches over moderate heat, turning them occasionally, until tender, about
10 minutes, and transfer them to another large bowl. Alternatively, roast
potatoes in a 450 degree oven: Arrange half of oiled potatoes, lightly
overlapping, in 2 large shallow baking pans and roast in upper and lower
thirds of oven, turning them occasionally, until golden and tender, about
15 minutes. Roast remaining potatoes in same manner. Cut ham into 1 by
1/8inch strips. Chop scallions and celery. In a dry small heavy skillet
toast cumin seeds over moderate heat, stirring, until fragrant, about 30
seconds, and cool. In an electric coffee/spice grinder finely grind seeds.
To potatoes add cumin, ham, scallions, celery, and remaining salad
ingredients. Add dressing to salad and toss to coat. Chill salad at least 4
hours and up to 1 day. This recipe yields 6