Warm Roast Tomatoes with Chorizo & Almonds

clock 15 minutes + 20 minutes bowl Serves 4-6


  • 600g Truss Tomatoes, halved
  • 2 Tbsp olive oil, extra for frying
  • 1 tsp smoked paprika
  • 150g chorizo, sliced
  • 3 cloves garlic, sliced
  • 70g sliced almonds, toasted
  • 2 Tbsp parsley, chopped
  • Salt and pepper to taste
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  • Preheat oven to 200°C. Place tomato halves in a shallow oven dish. Drizzle over 2 Tbsp of olive oil and sprinkle the paprika. Season to taste with salt and black pepper.

  • Roast tomatoes in preheated oven for 15 mins, or until tomatoes are just beginning to soften and lose their shape.

  • Meanwhile, heat the extra olive oil in a small frypan over a medium heat. Add chorizo and cook for 3-4 mins, or until they are crispy and golden. Add garlic slices and cook 1 minute further.

  • Place warm roasted tomatoes on a serving platter with a juices from the dish. Top with chorizo and garlic.

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