150 g (5 oz) fleshy black olives, pitted and roughly chopped
finely chopped rind of 1 small fresh or preserved bitter orange
2 garlic cloves, crushed
1 scant teaspoon ground cumin
1 tablespoon baby capers, rinsed and drained
1 tablespoon olive oil
salt and pepper
toasted flatbreads, to serve (optional)
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut into quarters, remove the seeds and roughly chop the flesh.
Put the chopped tomatoes and olives into a bowl. Add the orange rind, garlic and cumin and season. Stir in the capers, then add the oil and mix well. Leave to stand for at least 10 minutes before serving, with toasted flatbreads, if liked.