A former colleague and I used to swap foodie facts - latest restaurant openings, food blogs and don't even get me started on Top Chef which could inspire 20 minute discussions on the cheftestants! This Jamie Olivier recipe comes from my foodie friend who loves the famous chef and Jamie's t.v. show where he cooks in a potting shed or something like it. Do I need someone to show me how to prepare rack of lamb next to the fertilizer and compost? No thanks. However, this dish is darn good and best of all - you can make it in your kitchen! Serve with 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!
Sausage & Tomato Bake
4¼ pounds ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary, bay (I've never have fresh bay so just use dried)
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea or Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees. Use roasting pan, large enough to take the tomatoes in 1 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. Toss together, then make sure the sausages are on top and cook 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 you like your sausages. You may need to cook longer if using thick sausages.
Once cooked, you’ll have an intensely flavored sauce. If it’s a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like. I've also used a immersion blender to make it less chunky. Then put the sausages back in and enjoy with some wonderful bread.
Sausage & Tomato Bake
4¼ pounds ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary, bay (I've never have fresh bay so just use dried)
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea or Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees. Use roasting pan, large enough to take the tomatoes in 1 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. Toss together, then make sure the sausages are on top and cook 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 you like your sausages. You may need to cook longer if using thick sausages.
Once cooked, you’ll have an intensely flavored sauce. If it’s a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like. I've also used a immersion blender to make it less chunky. Then put the sausages back in and enjoy with some wonderful bread.
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