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
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.
Add the tomatoes, seasoning and balsamic then cook gently for 10 minutes while grilling the chorizo.
Slice the bread and brush with olive oil then grill. Serve the tomatoes and chorizo on toast, sprinkled with fresh oregano.