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Baba's Place Summer Tomatoes by JP El Tom + Rahma Soliman

Behind an unassuming door in industrial Sydney lives Baba’s Place. More than a restaurant, Baba’s Place is a tribute to the diaspora that shapes suburban Sydney.

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This recipe by head chef Jean-Paul El Tom evokes the joy of summer and the smell of bushy tomato trees growing in baba’s, yiayia’s or teta’s backyard. 

Artist Rahma Soliman sought to capture a specific moment in time — the height of a summer's day in her home country of Egypt. Hours spent outdoors until the heat of the day settles into your bones, carrying you into a still and sleepy afternoon.

When you finally head home and retreat into coolness, Baba serves up tomatoes picked from the garden, arranged lovingly on their best plate on a table adorned with their best lace tablecloth. Life is good. 

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Baba's Place Summer Tomatoes
Baba's Place Summer Tomatoes
Baba's Place Summer Tomatoes
Baba's Place Summer Tomatoes
Baba's Place Summer Tomatoes

Collaborator

Rahma Soliman
 Melbourne 

Rahma Soliman

Artist
 Rahma Soliman 
Working across mostly large-scale oil paintings, Rahma aims to illustrate the lively, yet intimate moments of her home country, Egypt. Through sharing her colourful depictions of life in her motherland, Rahma is able to connect with her heritage by creating an ‘in-between’ space, seeking to bring comfort to other diasporas who often feel displaced, and when stuck in momentary lostness can't find belonging in her work. Her nostalgic paintings convey a sense of content in belonging to two places at once, but not fully in either. Rahma lives in Melbourne, Australia.
Jean-Paul El Tom & Alex Kelly
 Marrickville, Sydney 

Jean-Paul El Tom & Alex Kelly

Chefs
 Baba's Place 
Jean-Paul El Tom is the executive chef and chaos coordinator at Baba’s Place and, most importantly, he will always find a way to chat about science and try to make people laugh. A chemical engineer once upon a time, JP has always been drawn to feeding people, driven by the selfless energy of his Lebanese immigrant family. Alongside JP at Baba’s Place is Alexander Kelly, creative director, childhood friend, and lover of philosophy, good conversation, film and football.   Drawing on their Lebanese and Macedonian heritage, Baba’s Place is an expression of growing up as a first-generation Australian and a retelling of multi-cultural Australia. The menu seeks to dissolve the borders between cuisines and romanticise suburban Sydney along the way. Once a series of pop-ups, Baba’s Place opened as a permanent eatery in June 2021 in a converted warehouse in Marrickville, adorned with nostalgic lace doily tablecloths loving protected by plastic. Just like Baba’s.
Summer Tomatoes with Toum by Baba's Place

Taste For It

Summer Tomatoes with Toum by Baba's Place

Lunch Dinner Side
  • |
  • |
  • SERVES 2-4
"This recipe makes a big batch of toum and curry oil so you can have these tomatoes on repeat all summer long." — Jean-Paul El Tom, head chef Baba's Place

  • FOR THE TOMATOSUMAC CONSOMMÉ:
  • 600G RIPE TOMATOES
  • 3G FINE SALT
  • 50G SUMAC SEEDS
  • FOR THE CURRY OIL:
  • 500G CURRY LEAVES
  • 1L NEUTRAL OIL, FOR FRYING
  • 1L NEUTRAL OIL, FOR STEEPING
  • FOR THE TOUM:
  • 500G MINCED GARLIC PASTE
  • 100G FILTERED LEMON JUICE
  • 2.5L CANOLA OIL
  • TO PLATE:
  • 4 LARGE DELICIOUS TOMATOES
  • 2 PINCHES SUMAC
  • FLAKY SALT
  • BABA’S BEST EXTRA VIRGIN OLIVE OIL
  • ½ BUNCH GARLIC CHIVES

Step 1.
For the tomato sumac consomme, blend tomatoes, salt and sumac seeds on high in a food processor or blender until smooth. Transfer to a container and let it sit for 30 minutes so the flavours can mingle, then transfer to the freezer. When ready to use, thaw over a cheesecloth into a bowl to get a clear liquid.
Step 2.
For the curry oil, heat oil in a saucepan until it reaches 160C. Fry the curry leaves until crisp and then transfer to your cold oil and let it steep for as long as possible at room temperature away from the sun. Once the oil is infused, strain the curry leaves from the oil.
Step 3.
For the toum, add minced garlic to a food processor and start to blend. Once it's getting smooth, begin to steadily stream in the oil. Not too slow as it will get too hot, and stop at the point where it has become nicely emulsified.
Step 4.
To make the toum vinaigrette, combine 400g tomato sumac consomme and 500g toum in a bottle or jar and shake to emulsify. Adjust the consistency with toum (thicker) or consomme (thinner) - you want the sauce to coat the tomatoes and slightly run across the surface.)
Step 5.
Blanche the garlic chives in rolling water for 30 seconds then transfer to an ice bath to halt cooking. Strain and dry the chives with a paper towel. In a hot pan, char the chives to colour them then finely slice and set aside in a small bowl. Pour over some curry oil, enough so that you can drizzle it over the tomatoes.
Step 6.
When you’re ready to serve, slice your tomatoes nice and thick, laying them on a plate and garnishing generously with flaky salt. Cover with some of the tomato toum vinaigrette making sure all slices get some love. Garnish with the garlic chive curry oil, extra-virgin olive oil, and a sprinkling of sumac to finish.

Summer Tomatoes with Toum by Baba's Place

  • Serves: SERVES 2-4

Ingredients

  • FOR THE TOMATOSUMAC CONSOMMÉ:
  • 600G RIPE TOMATOES
  • 3G FINE SALT
  • 50G SUMAC SEEDS
  • FOR THE CURRY OIL:
  • 500G CURRY LEAVES
  • 1L NEUTRAL OIL, FOR FRYING
  • 1L NEUTRAL OIL, FOR STEEPING
  • FOR THE TOUM:
  • 500G MINCED GARLIC PASTE
  • 100G FILTERED LEMON JUICE
  • 2.5L CANOLA OIL
  • TO PLATE:
  • 4 LARGE DELICIOUS TOMATOES
  • 2 PINCHES SUMAC
  • FLAKY SALT
  • BABA’S BEST EXTRA VIRGIN OLIVE OIL
  • ½ BUNCH GARLIC CHIVES

Method

Step 1.
For the tomato sumac consomme, blend tomatoes, salt and sumac seeds on high in a food processor or blender until smooth. Transfer to a container and let it sit for 30 minutes so the flavours can mingle, then transfer to the freezer. When ready to use, thaw over a cheesecloth into a bowl to get a clear liquid.
Step 2.
For the curry oil, heat oil in a saucepan until it reaches 160C. Fry the curry leaves until crisp and then transfer to your cold oil and let it steep for as long as possible at room temperature away from the sun. Once the oil is infused, strain the curry leaves from the oil.
Step 3.
For the toum, add minced garlic to a food processor and start to blend. Once it's getting smooth, begin to steadily stream in the oil. Not too slow as it will get too hot, and stop at the point where it has become nicely emulsified.
Step 4.
To make the toum vinaigrette, combine 400g tomato sumac consomme and 500g toum in a bottle or jar and shake to emulsify. Adjust the consistency with toum (thicker) or consomme (thinner) - you want the sauce to coat the tomatoes and slightly run across the surface.)
Step 5.
Blanche the garlic chives in rolling water for 30 seconds then transfer to an ice bath to halt cooking. Strain and dry the chives with a paper towel. In a hot pan, char the chives to colour them then finely slice and set aside in a small bowl. Pour over some curry oil, enough so that you can drizzle it over the tomatoes.
Step 6.
When you’re ready to serve, slice your tomatoes nice and thick, laying them on a plate and garnishing generously with flaky salt. Cover with some of the tomato toum vinaigrette making sure all slices get some love. Garnish with the garlic chive curry oil, extra-virgin olive oil, and a sprinkling of sumac to finish.

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We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

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