Tomatoes with sumac onions and pine nuts

Serves four

• 1 large banana shallot
• 1.5 tbsp sumac
• 2 tsp white-wine vinegar
• 0 black pepper
• 700g tomatoes
• 2 tbsp olive oil
• 15g basil leaves
• 25g pine nuts

Step 1
Put the shallot in a small bowl with the sumac, vinegar and an eighth of a teaspoon of salt.

Step 2
Mix together with your hands, so the sumac gets well massaged into the shallots, then leave for 30 minutes, to soften.

Step 3
Cut the large tomatoes in half lengthways and then into 1-1.5cm wedges and put them in a large bowl.

Step 4
Cut the cherry tomatoes in half lengthways and add to the bowl.

Step 5
Pour in the oil, add the basil, a third of a teaspoon of salt and a generous grind of pepper, and toss gently with your hands to combine.

Step 6
Arrange the tomatoes on a large platter and spread the shallots over the top.

Step 7
Lift some of the tomatoes and basil so they are visible above the shallots, sprinkle over the pine nuts and baby basil leaves, and serve.