Skip to Content

Heritage tomatoes on tahini

Ed Smith

Chunky, sharply dressed tomatoes, served on top of whipped tahini

Recipe Meta


10 mins (plus 20 mins resting)




4 as a starter




  • 80g tahini
  • 60ml chilled water
  • Juice ½ lemon
  • 500g heritage tomatoes

For the dressing

  • 2 small shallots, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp sugar
  • 3 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • 4 sprigs of parsley, leaves picked and finely chopped

To serve

  • 1-2 tsp sumac
  • Fresh sourdough or ciabatta


Whisk the tahini in a bowl with the chilled water and lemon juice. Initially it might appear as though the tahini and liquids won’t combine, but a little perseverance with a balloon whisk will result in a light, thick yoghurt-type texture. Cover and refrigerate until required.

Cut the tomatoes into 3-4cm chunks. Transfer them to a mixing bowl and sprinkle generously with flaky sea salt. Mix and leave to rest at room temperature for 20 mins.

Whisk the dressing ingredients together in a bowl, including 3-4 grinds of the pepper mill. Drain away the excess juices from the tomatoes, then stir the dressing through the tomatoes.

Remove the tahini from the fridge 5 mins before serving. Dollop it onto a large plate or platter, then tumble the dressed tomatoes on top. Sprinkle with the sumac and parsley and serve with the bread.

Image: Issy Croker

Recipe from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton)