Make It Tonight, Use Up Tomorrow (Part 5) - Tomato salad with sizzled chorizo vinaigrette

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About tomatoes

One of the joys of growing your own tomatoes is that you can experiment with varieties that might not be in the shops – and there are so many to discover. Another of the joys is picking them when they are absolutely, perfectly ripe and enjoying them very simply – try them on toast rubbed with garlic: squash a tomato on top, drizzle with olive oil and sprinkle with salt. Ridiculously good!

When the season really gets going, you may notice that some of your tomatoes start splitting. This is due to over-watering, so don’t be too generous, check plants after a rainy spell and use any split ones first. As soon as there is a chance of frost, pick your tomatoes even if they are still green, as the plants won’t survive (unless they’re in a greenhouse).

Unfortunately, tomatoes don’t freeze well due to their high water content. However, they make delicious chutneys and ketchups. I have also bottled them over the years in brine, but I think frozen passata (provided you have room in the freezer) gives you the greatest flexibility once the season is over

Description: One of the joys of growing your own tomatoes is picking them when they are absolutely, perfectly ripe and enjoying them very simply

One of the joys of growing your own tomatoes is picking them when they are absolutely, perfectly ripe and enjoying them very simply

Tomato salad with sizzled chorizo vinaigrette

If you grow several varieties of tomato, salads are a good way to show them off to their full advantage. The green tomatoes are not underripe – they are a sweet variety.

·         Serves 2

·         Prep 10 mins

·         Cook 5 mins

Ingredient

·         2 tbsp olive oil

·         1 red onion, quartered and sliced

·         85g/3oz chorizo, skinned and finely chopped

·         250g/9oz mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)

·         400g can cannellini beans, drained

·         1 avocado, stoned, peeled and sliced

·         Good handful baby spinach

·         2 tbsp Sherry vinegar

·         1 garlic clove, chopped

·         1 tbsp chopped oregano

·         Crusty bread, to serve

Recipe

1.    Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.

2.    Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.

3.    Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

Per serving 529 Kcals, Protein 18g, Carbs 33g, Fat 36g, Sat Fat 9g, Fiber 8g, Sugar 11g, Salt 1.3g

Description: Tomato salad with sizzled chorizo vinaigrette

Tomato salad with sizzled chorizo vinaigrette

 
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