Instructions

1. Cut the tomatoes into bite-sized pieces and halve the cherry tomatoes.
2. Thinly slice the shallots and toss with the tomatoes.
3. Drizzle with a little olive oil and sherry vinegar, season to taste, then stir in the chopped parsley.
4. Thinly slice the chorizo and cook them in a frying pan until brown, then add the garlic slices.
5. Cook for another minute over low heat, then add a dash of Sherry vinegar.
6. Add the chorizo and the cooking jus to the tomatoes and toss well.