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Jamie Oliver
sweet cherry tomato and sausage bake

sweet cherry tomato and sausage bake

There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using tinned tomatoes; and we’re roasting the sausages, which I think is far better than frying or grilling them. Try to buy the best fresh coarsely ground sausages you can.

PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
Preheat the oven to 190°C/375°F/gas 5. 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. 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.

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. 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.



• from Jamie at Home
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Ingredients

• 2kg lovely ripe cherry tomatoes, mixed colours if you can find them
• 2 prigs each of fresh thyme, rosemary and bay
• 1 tablespoon dried oregano
• 3 cloves of garlic, peeled and chopped
• 12 good-quality Cumerland or coarse Italian pork sausages
• extra virgin olive oil
• balsamic vinegar
• sea salt and freshly ground black pepper



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11 comments
1. Ruth Legge Sat 29 Nov 2008 13:12 i make this all the time. it is so much better if you add red wine to it.
I love it.
I roast some choped potatos to the dish.
My friend Teresa showed me it and i am hooked.
2. Emma P Wed 12 Nov 2008 22:49 Oh my God! This is to die for!!! It's delicious, please make it, I guarantee you will love it. I made it for a party and there was not one morsel left!!! Yummy
3. TanjaH Tue 07 Oct 2008 16:58 Oh wow! I made this dish last night and was really impressed with myself.
I can cook, but really basic and lately did not like anything I use to make. So I looked for help on the internet, and found Jamie`s Website. My husband was really impressed with me. So thank you Jamie, finally i`m making something that even makes my mouth water. I`m def. passing this on to family and friends.
Tomorrow night i`m trying the Fish pie, gonna start with the easy recipes first :-)
4. jane Sun 28 Sep 2008 23:37 Has anyone tried to freeze this?
5. Madeleine Tue 09 Sep 2008 13:18 I happened upon this recipe whilst watching Jamie on tele; I tried it out with beefsteak tomatoes and a little bordeaux, and was delighted with the results! Perfect for a Sunday afternoon lunch. Thanks!
6. Anna Mon 08 Sep 2008 16:01 This is mine and my boyfriend's favourite of all the recipes in the Jamie at Home book. It's delicious and tastes almost as good made with tinned tomatoes for a cheaper version at last minute meal-times.
7. Ben castle Mon 08 Sep 2008 11:44 Really good jamie :) Thank you
8. Elaine McElmeel Wed 16 Jul 2008 14:39 This was one of my favourite recepies from my Jamie book. It is so easy to make and tastes gorgeous. It took me a few attempts to get the right amount of Balsamic vinegar right though.
9. sarah Sun 22 Jun 2008 19:39 FANTASTIC. Comes out restaurant quality and wows your guests for only 15 mins work. I threw in some small shallots (10 whole) which added a lovely subtle taste, used british organic cherry toms and excellent organic sausage from http://www.warbornefarm.co.uk/ and used basil and thyme instead of herbs suggested and it was so gooey and lovely. I also made a massive yorkshire pud to go with it which looks fancy on the table. Thanks jamie you're the best
10. Andrew Foster Sun 11 May 2008 09:48 i used this recipe, it went down a treat as there were some australians staying they really enjoyed it.
but i didn't have any potatoes and i'd already had rice the day before so i used penne pasta and it still tasted wicked. good one mate!
11. Caroline Forsberg Sun 04 May 2008 08:35 This is exactly the kind of recipe I have been looking for for tonight :) Thanks :) and I have the most fabulous bread to mop it up with!

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