In a large bowl mix the tomatoes with the Italian parsley and toasted walnuts.
Sprinkle with the salt and pepper and add the pomegranate molasses, olive oil and sumac. Mix well and serve as part of the brunch feast.
400 grams Curious Croppers Mixed Tomatoes halved
50 grams Uncle Joe's walnuts toasted
1/4 cup Fresh Italian parsley roughly chopped and loosely packed
2 teaspoon Cortas pomegranate molasses
extra virgin olive oil
1 teaspoon Sumac
Salt and Pepper to taste