Ingredients
- 800g ripe tomatoes of varying sizes – beefsteak, roma, cherry
- 300g vine-ripened tomatoes
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 2 teaspoons cumin seeds, toasted and ground
- 1 tablespoon sherry vinegar
- 150ml olive oil
- freshly ground pepper
- 1⁄2 cup good black olives, pitted
- 1⁄4 cup capers
- basil leaves
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