- Cut the tomatoes into wedges through the stalk end. Put into a large bowl with the spring onions, 3 tablespoons of the olive oil, sherry vinegar, sugar, ½ teaspoon of salt and some pepper. Toss together gently and set to one side.
- Skin the chorizo sausage and cut it across into 5mm thick slices. Heat the remaining oil in a large frying pan over a medium-high heat. Add the chorizo slices and cook briefly on each side until lightly golden.
- Lift the chorizo slices out of the pan with a slotted spoon and add to the tomatoes with half the chopped parsley. Toss together lightly, adjust the seasoning to taste, spoon into a shallow serving bowl and scatter with the rest of the parsley.
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Recipes from Isle of Wight tomatoes
This recipe is rich in vitamin C and counts for two of your 5-a-day when served between four people.
4 Beef tomatoes 1 bunch spring onions, cleaned, trimmed and sliced 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar Pinch caster sugar 250g chunky cooking chorizo sausage 2 tbsp chopped flat leaf parsley Sea salt flakes and freshly ground black pepper
Time: 5 mins Serves: 4-6 Nutrition: 326 kcals, 13g protein, 17g fat, 5g sat fat, 7g carbs (of which sugar 7g), 3g fibre, 0.6g salt