Slice up the tomatoes. Arrange them on a salad platter in any pattern that you like. Sprinkle the slices with lime juice.
Put the pan on heat and fry cummin, fennel and the chilli in oil. Do it for 30 seconds and then remove. Discard the red chilli and cool down the seasoned oil for a while.
Use a spoon to apply seasoned oil on the tomato slices evenly. Sprinkle salt and pepper according to taste preferences.
Chop down the fresh coriander leaves and sprinkle them over the tomatoes. This is going to be an amazing serving; the fresh green against the vibrant red of tomatoes.