Chorizo-roasted tomatoes with shredded fennel

Chorizo-roasted tomatoes with shredded fennel

Drawing on Spanish flavours, the chorizo in this recipe brings a savoury richness to the tomatoes. This loaded toast is the perfect mid-week speedy supper, ready in under 30 minutes. If you don’t fancy toast, the topping can also be stirred through pasta

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HealthySource of fibre1 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 4 Cooks’ Ingredients Chorizo, sliced into rounds
  • 450g pack classic vine tomatoes, thickly sliced
  • 1 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 small bulb fennel, finely shredded, any fronds reserved
  • ½ unwaxed lemon, zest and a little of the juice
  • 2 large or 4 small slices sourdough


  1. Preheat the oven to 220°C, gas mark 7. Place the chorizo into a medium-sized roasting tin and roast for 4-5 minutes, until releasing fat and starting to crisp.

  2. Add the tomatoes and drizzle over ½ tbsp olive oil, plus the vinegar, then season and return to the oven for 20 minutes, or until catching at the edges and looking juicy.

  3. Meanwhile, combine the fennel with the lemon zest and juice, plus the remaining olive oil. Toast the sourdough and top with the tomatoes, then the shredded fennel.

Cook’s tip

This recipe is great for scaling up if you have people round. Simply increase the size of the roasting tin along with the ingredients, depending on how many you’re cooking for, and you’re good to go.


Typical values per serving when made using specific products in recipe


1,967kJ/ 469kcals



Saturated Fat












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