2 Tbs olive oil
1 small red onion, diced
1 clove garlic, crushed
1/4 cup currants
4 large, ripe tomatoes, cored and quartered
Salt and freshly ground black pepper
3 tsp balsamic vinegar
4 chorizo sausages
1 Place a heavy-based frypan on the barbecue. Pour in the olive oil then add the onion, garlic and currants. Cook while stirring for two minutes.
2 Add the tomatoes, seasoning and balsamic then cook gently for 10 minutes while grilling the chorizo.
3 Slice the bread and brush with olive oil then grill. Serve the tomatoes and chorizo on toast, sprinkled with fresh oregano.