Ingredients
2 pounds vine-ripened cherry tomatoes
4 garlic cloves, thinly sliced plus, more for bread
1/2 large onion, thinly sliced
2 tablespoons fresh oregano, plus, more for garnish
1/4 cup plus, 1/3 cup TAO Olive Oil
Salt and freshly ground pepper
2 pounds small shrimp, cleaned
1/2lb dried chorizo cut into 1/4 inch thick pieces
1 loaf French bread, sliced on the bias
Directions
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, toss together tomatoes, garlic, onion, and oregano with ¼ cup of oil. Season the mixture with 1 teaspoon of salt and some pepper.
Transfer the mixture to a heavy-bottomed oven-proof saucepan and roast it in the oven.
Stir the mixture occasionally and continue roasting until the tomatoes burst, which should take about 40 minutes.
Next, add shrimp and chorizo to the roasted tomato mixture and stir well to coat. Return the saucepan to the oven and continue roasting until the shrimp and chorizo are cooked through, which should take around 10-12 minutes.
While the shrimp and chorizo are cooking, transfer sliced bread to a baking sheet and toast it for a few minutes on both sides.
Remove the bread from the oven and rub garlic on each slice.
Once the shrimp and chorizo are done, place the mixture onto the garlic slices of bread and serve.