Serves 4

2 Tbs olive oil

1 small red onion, diced

1 clove garlic, crushed

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1/4 cup currants

4 large, ripe tomatoes, cored and quartered

Salt and freshly ground black pepper

3 tsp balsamic vinegar

4 chorizo sausages

Grilled bread

Fresh oregano

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.