Sweet Cherry Tomato and Sausage Bake
Sweet Cherry Tomato and Sausage Bake

Sweet Cherry Tomato and Sausage Bake

Category

Emily made this for us in Victoria

Yields1 Serving
 2 kg Cherry tomatoes (mixed colours if you can find them)
 2 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 sprigs fresh bay
 1 tbsp dried oregano
 3 cloves garlic
 12 higher-welfare Cumberland or coarse Italian pork sausages
 extra virgin olive oil
 balsamic vinegar
1

Preheat the oven to 190°C/375°F/gas 5.

2

Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

3

Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

4

Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.

5

Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

6

PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Ingredients

 2 kg Cherry tomatoes (mixed colours if you can find them)
 2 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 sprigs fresh bay
 1 tbsp dried oregano
 3 cloves garlic
 12 higher-welfare Cumberland or coarse Italian pork sausages
 extra virgin olive oil
 balsamic vinegar

Directions

1

Preheat the oven to 190°C/375°F/gas 5.

2

Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

3

Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

4

Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.

5

Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

6

PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Sweet Cherry Tomato and Sausage Bake