From the soon to be released! Plenty More by Yotam Ottolenghi
I have not yet tried this recipe, but when I do I am planning on serving it on a base of shredded Napa Cabbage to get some more crunch and extra veg.  Thanks, Jill, for sharing.

1 + lbs Tomatoes, chopped fairly small
1 or 2 Lunchbox Peppers, small dice
1 of the Red Onions, finely chopped
1 clove Garlic, crushed
1/4 tsp ground Allspice
1 tsp White Wine Vinegar
2 tsp Pomegranate Molasses
2 TB Olive Oil, plus a little extra to drizzle at the end
6 oz Pomegranate Seeds
2 tsp Oregano leaves, to garnish
Salt and Black Pepper

In a large bowl, mix together the tomatoes, red pepper and onion and set aside.  In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/4 tsp +/- salt, until well combined.  Pour this over the tomatoes and gently mix.  Arrange the tomatoes and the juices on a large flat plate.  Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.