Ruby red tomatoes & chorizo

With the glut of ripe tomatoes in my garden, lovingly planted and cherished during lockdown (not by me), what could be better than a big bowlful with spicy chorizo, shallots and olives with peppery olive oil?⁠


⁠INGREDIENTS
6-8 tomatoes, cut into bite-size pieces⁠
1 banana shallot, peeled and finely sliced⁠
1 chorizo cooking sausage, cooked according to pack instructions, and sliced, reserving 1 1/2 tbsp of the cooking fat⁠
Handful of olives⁠
1 tbsp Spanish sherry vinegar⁠
2 tbsp extra virgin olive oil (@cycladi #gifted)⁠
Sea salt and black pepper⁠
Oregano leaves⁠

METHOD
Soak the sliced shallot in cold water for a few minutes to mellow the flavour.⁠

Mix everything together and serve with crusty bread.⁠

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