Tomatoes are at their optimum right now, and using a colourful
assortment is a treat for the eyes.
3red capsicum1.2 kgassorted tomatoes, such as vine-ripened, green, ox heart, grape, cherry, kumato80 ml(1/3 cup) extra-virgin olive oil3golden shallots, thinly sliced1lemon, juice only2 tspsumac1garlic clove, finely chopped1 bunch eachcoriander, parsley and mint, leaves tornTo serve:grilled flatbread and crumbled feta (optional)
Grill capsicum over a low open flame (see note) until blackened, turning occasionally (20-30 minutes). Transfer to a heatproof bowl, cover with plastic wrap and stand until cooled (1 hour), then peel, coarsely chop and set aside.
Cut large tomatoes into wedges, halve smaller ones and combine in a bowl. Add olive oil, shallot, lemon juice, sumac and garlic, season to taste and toss to combine. Stir through capsicum and herbs and serve with grilled flatbread to the side and crumbled feta, if desired.
Note Use a gas burner on a low heat or roast
capsicum in a baking dish at 200C, turning occasionally, for 20-30