Tomatoes with sumac onions & pine nuts | Ottolenghi Recipes

Ingredients

• 1 large banana shallot, peeled and sliced into 1mm-thick pinwheels
• 1½ tbsp sumac
• 2 tsp white-wine vinegar
• salt and black pepper
• 700g tomatoes – ideally a mixture of large tiger, green and red plum, and red and yellow cherry
• 2 tbsp olive oil
• 15g basil leaves, plus a few extra small leaves to garnish
• 25g pine nuts, toasted