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Paul Farag's tomato and sumac onion

Name: Middle Eastern tomato and sumac onion recipe
Yield: 6
Ingredients: 3 large ripe tomatoes, cut into wedges; 1 tsp cumin seeds, freshly ground; 1 garlic clove, crushed; 1 red onion, thinly sliced; 20.00 ml sumac; 80ml olive oil; Pomegranate molasses (from specialty grocers and selected supermarkets), to drizzle

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by Paul Farag

CHEF

Jan 19, 2025

"I know most people jump on the tomato train as soon as summer begins, but for me, catching them at the end of their season is best. This is a very rustic tomato dish inspired by a tomato dish my mother used to make for us when we were growing up – a simple combination of good olive oil, freshly ground cumin and black pepper, garlic and salt. Don’t tell her I’ve stolen the recipe and made it my own… Make sure to keep all the leftover juices after eating; this makes some of the best marinating liquid." - Paul Farag

3 large ripe tomatoes, cut into wedges
1 tsp cumin seeds, freshly ground
1 garlic clove, crushed
1 red onion, thinly sliced
1 tbs sumac
1/3 cup (80ml) extra virgin olive oil
Pomegranate molasses (from specialty grocers and selected supermarkets), to drizzle

Method

1.

Place tomato in a large bowl with 2 tsp salt flakes, 1 tsp freshly ground black pepper, the cumin and garlic. Toss until well combined and set aside for 1 hour to soften and for flavours to develop.
2.

Place the onion and sumac in a small bowl and using hands, massage the onion until it starts to soften. Set aside.
3.

Combine tomato, oil and onion mixture in a serving dish. Drizzle with pomegranate molasses to serve.