Roasted Chorizo with Tomato
Prep
12 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under 40 minutes with minimal fuss. Spanish chorizo and cherry tomatoes are a match made in heaven, especially when roasted together with garlic and fresh herbs. The tomatoes add wonderful acidity and lycopene, which is a powerful antioxidant that's great for your heart. Everything goes on one pan, so cleanup is a breeze, and the ingredient list won't break the bank. It's comfort food that feels fancy but tastes even better than it looks.
Ella x
Ingredients
- 8spanish chorizo sausages(about 400g, cut into 2-inch pieces)
- 400 gcherry tomatoes(mixed red and yellow if available)
- 1red onion(cut into wedges)
- 6garlic cloves(smashed)
- 3 tbspolive oil
- 1 tspsmoked paprika
- 1 tspdried oregano
- 4fresh thyme sprigs
- 1½ tbspred wine vinegar
- ½ tspsea salt
- ¼ tspblack pepper
- 2 tbspfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the chorizo pieces dry with a paper towel to help them develop a nice caramelized exterior.
Tip: Dry chorizo crisps up better during roasting, creating more flavorful edges.
- 2
In a large roasting pan, combine the olive oil, smoked paprika, oregano, and salt. Stir together to create a seasoning oil.
Tip: Mixing the spices into the oil ensures even distribution of flavor throughout the dish.
- 3
Add the chorizo pieces, cherry tomatoes, onion wedges, garlic cloves, and thyme sprigs to the pan. Toss everything together until well coated with the seasoned oil.
Tip: Don't worry if some tomatoes split slightly during tossing—they'll add body to the pan juices.
- 4
Spread the mixture in a single layer and roast for 20-25 minutes, stirring halfway through, until the chorizo is cooked through and the tomatoes are blistered and beginning to collapse.
Tip: The chorizo releases flavorful oils that will create a delicious sauce with the tomatoes.
- 5
Remove the pan from the oven and drizzle the roasted vegetables and chorizo with red wine vinegar. Season with black pepper to taste and toss gently.
Tip: The vinegar adds brightness and cuts through the richness of the chorizo fat.
- 6
Transfer to a serving plate and garnish with fresh chopped parsley. Serve warm or at room temperature with crusty bread to soak up the flavorful pan juices.
Tip: This dish is excellent served slightly warm, allowing the flavors to meld beautifully.
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