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Chorizo Tomato Bake

Tastes as good as it looks!

The weather is rubbish and we all want comfort food. Hugely grateful to be gifted surplus home grown tomatoes, I googled tomato recipes and this looked easy enough. I even had some oregano. The meal was delicious and made great left overs. It would cope with various substitutions ie any cooked sausage instead of chorizo, spaghetti instead of linguini and even feta or grated cheese instead of the ricotta.


  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle

  • 3 truss tomatoes, thickly sliced

  • 1 punnet (200g) mixed cherry tomatoes, some whole, some halved

  • 1 garlic bulb, halved horizontally

  • 2 cured chorizo (260g), sliced

  • 3 sprigs oregano, leaves picked, plus extra to serve

  • 2 sprigs basil, leaves picked, plus extra leaves to serve

  • 400g linguine

  • 150g fresh ricotta, crumbled, to serve


1.Preheat oven to 200°C.

2. Place oil, tomatoes, garlic, chorizo and herbs into a large ovenproof tray. Roast for 30-35 minutes until the tomatoes are tender and the chorizo is caramelised.

3. Meanwhile, in a pot of boiling salted water, cook pasta until al dente. Drain.

4.Toss cooked pasta through tomato mixture. Divide into bowls, and scatter with ricotta and extra oregano and basil. Drizzle with extra oil and top with freshly ground black pepper.

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