Chorizo and Heirloom Tomato Sauté with Concord Grape Glaze

A vibrant pan-sauté that marries the smoky heat of chorizo with the juicy acidity of heirloom tomatoes and a rich, glossy grape reduction.

Ingredients

• 6 oz Chorizo, sliced into rounds
• 2 large Heirloom Tomatoes, cut into thick wedges
• 1/2 Red Onion, thinly sliced
• 1/2 cup Concord Grapes, halved
• 1 tsp Tapioca Starch
• 2 tbsp Vinegar (red wine or balsamic)
• 1 tbsp Water
• Salt and black pepper to taste
• 1 tbsp Oil (if chorizo is lean)

Instructions

The tapioca starch will transform the released tomato and grape juices into a velvety, dark glaze.

1. Heat a large skillet over medium heat. Add chorizo (and oil if needed) and cook until the edges are crispy and the red oil has been released.
2. Add the sliced red onion to the pan and sauté for 3–4 minutes until softened and slightly caramelized.
3. Add the heirloom tomato wedges and halved grapes. Cook for 5 minutes, stirring gently, until the tomatoes begin to slump and release their juices.
4. In a small ramekin, whisk together the tapioca starch, vinegar, and water until no lumps remain.
5. Pour the starch slurry into the skillet. Stir constantly for 1 minute until the liquid thickens into a glossy, deep-purple glaze that coats the ingredients.
6. Season with salt and pepper to taste and remove from heat immediately.

Serve warm as a sophisticated side dish or over toasted bread.