Red Wine Chorizo with Blistered Cherry Tomatoes & Fresh Herbs
Reprinted with permission from Cooking with Cocktails by Kristy Gardner (published by Countryman Press, 2017)
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 large onion (thinly sliced)
- salt (to taste)
- 3 cloves garlic (minced)
- 4 links fresh chorizo sausage (sliced into 1-inch pieces)
- 1.5 cups dry Spanish red wine
- 15 cherry tomatoes (halved)
- 1 bay leaf
- 1/2 cup chopped fresh herbs ((e.g. thyme, oregano, and/or flat-leaf parsley))
- 1 tbsp unsalted butter
- crusty bread (to serve (optional))
Instructions
- 1
Heat the oil in a large frying pan over medium-low heat.
- 2
When shimmering (but not smoking), add the onion, season with salt, stir well, and allow to cook for 5 to 7 minutes, stirring occasionally.
- 3
When just starting to caramelize, add the garlic and mix well.
- 4
When fragrant, throw the chorizo into the pan and brown on all sides. This should take about 5 more minutes.
- 5
Pour in the wine, add the tomatoes, a pinch of salt, and the bay leaf, and stir well to combine.
- 6
Bring to a simmer and allow the mixture to reduce for about 10 minutes, or until the sauce has thickened and is no longer "soupy."
- 7
Discard the bay leaf, add the herbs and butter, and stir to combine.
- 8
Serve with a loaf of your favorite bread and, if desired, a few additional herbs sprinkled on top. Eat.