• 4 very ripe tomatoes, seeded, roughly chopped
• 2 teaspoons tomato paste (concentrated purée)
• 1 small red onion, diced
• 3 teaspoons sumac
• 3 teaspoons Aleppo pepper
• juice of 1 lemon
• 30 ml (1 fl oz) extra virgin olive oil
• 2 tablespoons chopped flat-leaf (Italian) parsley
• 2 tablespoons chopped coriander (cilantro) leaves

• Grilled Flatbread, to serve

Put all of the ingredients in a bowl, season with salt and freshly ground black pepper and toss to combine well. Serve with warm Grilled Flatbread.