The Great Gratin

This little dish is a year rounder! Bursting with flavour and easy to adapt for meat eaters or vegetarians.

Tomato and chorizo gratin

Ingredients

1 Brown onion

4 Cloves of Garlic

1 Chorizo sausage (225g)

1/2 Red pepper

1/2 Courgette

1/4 Aubergine

2 Tomatoes

2 Tins of chopped tomatoes

1 Heap tsp of oregano

1 tsp hot paprika

1 tsp smoked paprika

1 tsp salt

1 cup of water

Feta cheese

Pesto

Side salad

Method

1. Roughly slice brown onion, chop garlic, and dice chorizo. Slice red pepper and roughly dice courgette, aubergine and tomato.

2. Place chorizo, onion and garlic in a pan. No oil will be needed as plenty will be released from the chorizo. Fry them on a lowish heat to brown off slowly.

3. Add in hot paprika, and smoked paprika and stir thoroughly.

4. Add tinned chopped tomatoes, fresh tomatoes, water, salt and oregano. Bring the mix to the boil and then allow to simmer and reduce for around 45 minutes, stirring occasionally.

5. Meanwhile, heat a pan and add courgette and aubergine and allow to char slightly, remove and add to the tomato mix and allow to reduce for a further 15 minutes.

6. Pre-heat an oven to 180 degrees.

7. Spoon the mix into souffle bowls or into a casserole dish. Crumble feta over the top and put a teaspoon of pesto in the middle, if using the casserole dish dot around multiple dots of pesto.

8. Place in the oven for 15 minutes.

9. Remove and serve with side salad.

This can be changed slightly for a vegetarian, simply cut out the chorizo and use a little chilli to cook the onion and garlic. Also halloumi could be used as a meat substitute.

#Gratin #Tomato #Chorizo #Vegitarian