Chorizo-roasted tomatoes with shredded fennel

Name: Chorizo-roasted tomatoes with shredded fennel
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 4 Cooks’ Ingredients Chorizo, sliced into rounds; 450 g 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

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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Ingredients

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

Method

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.
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.
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.