Ingredients

The following ingredients have 4 Servings
  • 750 g Vine ripened tomatoes (mixed sizes, larger ones quartered)
  • 130 g Eschalion shallots (or red onions)
  • 1 Red pepper (cut into wide strips)
  • 1 Orange pepper (cut into wide strips)
  • 6 Cloves garlic (unpeeled)
  • 2 tbsp Olive oil
  • 600 mls Chicken stock
  • 1 tbsp Tomato puree
  • 2 tbsp Lemon juice
  • 2 tsp Soft Light brown sugar
  • 25 Fresh basil (washed and stalks removed + extra for garnish)
  • 120 g Chorizo (chopped)
  • Salt flakes and freshly ground pepper

Instruction

  • Pre-heat the oven to 170⁰C.
  • Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
  • Place on a baking tray and roast for approximately 45mins – 50 mins turning half way through until roasted but not charred.
  • Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy – drain and set aside.
  • Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
  • Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
  • Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
  • Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
  • Add the basil leaves and blend with a stick blender.
  • Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
  • Garnish with the reserved vegetables, chorizo and basil.
  • Serve with warm crusty bread.