Roast Tomato & Chorizo Salad

A new slant on a traditional tomato and basil salad. This is delicious when served either hot or cold and is great when tomatoes are in season and cheap to buy. Tomatoes and basil are a traditional marriage. Roasting tomatoes intensifies their flavour, whilst the spicy chorizo adds a depth of flavour.

1. 1. Pre-heat the oven to 180 degrees C.
   2. Place the tomatoes in a large bowl and cover with boiling water. Leave for a couple of minutes, remove from the water and skin. You can tell when the skins are ready for removing: they will probably start to split, but you can test by using the tip of a sharp knife to make a small incision and the skin will easily fall away.
   3. Put the skinned tomatoes on a baking sheet and drizzle with olive oil. Bake for about 20 minutes until soft. Leave to cool.
   4. Peel the chorizo and cut in half longways. Cut into 3mm slices. Dry-fry in a non-stick frying pan until just beginning to colour. Remove with a slotted spoon and place on a plate lined with kitchen roll. Leave to cool.
   5. Tip the tomatoes into a serving dish, add the chorizo, basil and seasoning.
   Gently mix then chill.