Grated sumac tomato and olive oil dip

New

Canape / Party food Summer Dips and dressings Starter

Serves 6-8

Prep 10 min

Draining time 30 min

A simple dish, perfect as a light starter or as part of a spread, where the bitterness of our oil really shines. This sits happiest at room temperature, so it can be made well ahead. Serve with plenty of crusty bread.

Any leftovers are wonderful spread on hot toast the next day (think pan con tomate vibe...).

Ingredients

3	large ripe tomatoes, coarsely grated, skins discarded (460g)
1 ½ tbsp	sumac
½ tbsp	caster sugar
1	garlic clove, finely grated
80ml	extra virgin olive oil
	Fine sea salt, plus a pinch of flaked sea salt

Method

Mix the grated tomato with 2 teaspoons of salt and add to a fine mesh sieve set over a bowl. Set aside in the fridge to drain for at least 30 minutes (or up to overnight). Add the drained tomatoes (discarding the tomato water) back to the bowl along with the sumac, sugar and grated garlic and mix to combine.
Roughly spread the grated tomato over a platter, leaving gaps for the olive oil to pool in between, and serve with a pinch of flaked salt and plenty of crusty bread.