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Tomatoes with sumac, onions and pine nuts

Juicy tomatoes glow with tangy sumac and sweet onions
Silky, bright flavors with olive oil, basil, and a pop of pine nuts
Every bite feels fresh, cozy, and begging for warm bread

side dish ⏱ 50 min 220 kcal / portion 20.0 g carbs / portion (estimated) vegan tree nuts 🔗 Original source

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Tomatoes with sumac, onions and pine nuts
v4 · rb0e705f985 20260727Z1751 salt to taste 700 g tomato massage the shallots with sumac, vinegar and 1/8 tsp salt ⏳ ⏱ 30 min wait for the shallots to soften 🔪 cut and wedge the large tomatoes; halve the cherry tomatoes 🌀 toss the tomatoes with olive oil, basil, salt and black pepper 🍽 arrange the tomatoes on a platter 🍽 spread the shallots over the top 🍽 sprinkle over the toasted pine nuts and baby basil leaves Tomato Sumac 🥗 1.5 pieces banana shallot 1½ tbsp sumac 2 tsp white-wine vinegar 2 tbsp olive oil 15 g basil leaves black pepper to taste 25 g pine nut baby basil leaves to taste banana shallot, sumac, white-wine vinegar olive oil, basil leaves, black pepper pine nut, baby basil leaves
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Preparation steps

  1. massage the shallots with sumac, vinegar and 1/8 tsp salt
  2. wait 30 minutes for the shallots to soften
  3. cut and wedge the large tomatoes; halve the cherry tomatoes
  4. toss the tomatoes with olive oil, basil, salt and black pepper
  5. arrange the tomatoes on a platter
  6. spread the shallots over the top
  7. sprinkle over the toasted pine nuts and baby basil leaves

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