Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 6

Ingredients

    •    balsamic vinegar
    •    2 sprigs fresh bay
    •    extra virgin olive oil
    •    2 sprigs fresh thyme
    •    1 tbsp dried oregano
    •    2 sprigs fresh rosemary
    •    3 cloves garlic , peeled and chopped
    •    12 higher-welfare Cumberland or coarse Italian pork sausages
    •    2 kg lovely ripe cherry tomatoes , mixed colours if you can find them

Method

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.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/sweet-cherry-tomato-and-sausage-bake/