Tomatoes with sumac onions and pine nuts from Essential Ottolenghi: A Collection (page 34) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and cucumber raita; Courgette, thyme and walnut salad; Cucumber and lamb's lettuce salad; Roasted asparagus with almonds, capers and dill; Avocado and broad bean mash; New potatoes with peas and coriander; Baked mint rice with pomegranate and olive salsa; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for mixed tomato suggestions.

  • Astrid5555 on August 29, 2020

    Looks very impressive when made with mixed tomatoes. The sumac shallots make a big difference, highly recommended.

  • Ro_ on May 31, 2020

    I was worried that the sumac shallots would overwhelm the dish, but actually they were way more subtle than I expected (perhaps because I only used one very small shallot and left it to macerate for a number of hours?). I absolutely loved this recipe, I had really fresh and delicious tomatoes and the sumac onions, basil and pine nut just gave them that perfect little lift plus it looked really really pretty. I'll definitely make this again.

  • kitchen_chick on September 16, 2019

    I don't care for a lot of raw onion-y flavor (mainly because I don't want to taste raw onions three hours later!), so I used only a very small amount of shallot for a hint of that flavor. My basil leaves were very large, so I also sliced the basil into a "wide chiffonade". Nice salad. I do like the toasted pine nuts with tomatoes.

  • anya_sf on October 25, 2018

    This was good, but not my favorite tomato salad. I'd use fewer shallots next time.

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