Warm Roast Tomatoes with Chorizo & Almonds

Ingredients
- 600 g Truss tomatoes, halved
- 2 Tbsp olive oil, extra for frying
- 1 tsp smoked paprika
- 150 g chorizo, sliced
- 3 cloves garlic, sliced
- 70 g sliced almonds, toasted
- 2 Tbsp parsley, chopped
- salt to taste
- pepper to taste
Method
-
1. 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.
-
2. Roast tomatoes in preheated oven for 15 mins, or until tomatoes are just beginning to soften and lose their shape.
-
3. 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.
-
4. Place warm roasted tomatoes on a serving platter with a juices from the dish. Top with chorizo and garlic.