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"Great kit makes cooking a pleasure."
sweet cherry tomato and sausage bake
main coursesThere 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
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
• 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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At first I thought it wouldn't have a lot of flavour in it considering the imbalance of tomatoes -> herbs and meat but to anyone thinking this, get it out of your heads now, its absolutely fantastic. I didnt have the bay leaf so I just used dry marjoram instead but the majority of the flavour came from the fresh thyme and rosemary! Just a tip I was given that wasnt mentioned in the instructions, make sure that you glaze the sausages in the mixture before its put into the oven then put them back on top. Served with rice and rocket and watercress sides and garnished with a sprig of thyme.
100/10 for me, have left overs and it will be amazing with penne!
Chris
http://www.wemustdesign.com
I love it.
I roast some choped potatos to the dish.
My friend Teresa showed me it and i am hooked.
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 :-)
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!