Tomatoes with sumac onions and pine nuts

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Step 1

Slice shallot into 1mm-thick pinwheels. Place in small bowl with sumac, vinegar, 1/8 tsp salt. Use hands to mix together then set aside 30 minutes.

Step 2

Slice the large tomatoes in half lengthwise, then into 1-1.5 cm wedges and place in large bowl. Slice cherry tomatoes in half and add to bowl. Pour in olive oil and mix with basil leaves, 1/3 tsp salt and generous grind of pepper.

Step 3

Arrange tomatoes on a large platter and spread over the shallots, pulling some of the tomatoes and basil above the shallots. Sprinkle with pine nuts and serve