Recipe by Jamie Oliver
4-1/4 pounds cherry tomatoes, mixed colors if you can find them (only tomatoes I could find were red grape; still tasted good though)
2 sprigs each fresh thyme, rosemary, and bay leaves (I used 1 TBS dried of each since I forgot to pick some fresh ones up)
1 Tbl dried oregano
3 cloves of garlic, peeled and chopped (used 4, minced with a Kitchenaid hand-chopper)
12 good-quality coarse Italian pork sausages (I used two packages of Johnsonville spicy; there should be 5 in the pack, but they are good sized)
Extra virgin olive oil (probably about 2 Tbl)
Balsamic vinegar (about 1 TBl)
Salt and pepper to taste
- Preheat the oven to 375F. Using a good-sized roasting pan (9x13 works for me), place the tomatoes to fit into one layer. Add the herbs, garlic, and sausages. Drizzle well with the olive oil and vinegar; season with the salt and pepper.
- Toss together, make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give the pan a good shake and turn the sausages over. Put the pan back in the oven and cook for 15-30 minutes, depending on how golden and sticky you like your sausages.
- Once it's cooked, remove from the oven. If the sauce is runnier than your liking, place the pan on the stove after removing the sausages and cook the juices and tomatoes down to the consistency you prefer. Check the seasoning and serve with bread or over a bed of mashed potatoes or rice (we eat ours over pasta, mastaccioli or penne preferably; I also topped it with a little bit a grated gruyere just for fun).
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12 comments:
You're back!! I've missed you. :) Hope you had a nice holiday season...
I made your tortilla soup a number of weeks ago, delicious.
This is comforting/makes you think of home? Did we grow up in different houses and I'm just now finding out?
This looks very interesting. Although truth be told my Susan has us on a diet so a lot of things look interesting right now. It really looks nice snuggled on that bed of pasta.
Megs - I've missed you too :) Glad to hear you liked the soup. I'm still working on tweaking it for my sister since she loves this one restaurant's version so much.
Honey Mim - No,w e grew up in the same house. I was just talking about my imaginary home that's in my head. You know, the cottage I'm going to own some day that's in the middle of the forest.
Tulsa Gent - Good luck with the diet. I'm trying to do the same here, but I keep coming across recipes that just look too good to eat. It's easier to do when I stick to books and websites that have the nutritional info available.
I showed your recepi to Susan and she likes the look of it. We already have something fixed for tonight but we will try your dish out for tomorrow. I will let you know how it works out.
That looks so rich and delicious. Mmm, love pasta bakes.
i will make this immediately. welcome back!
Tulsa Gent - I can't wait to hear how you guys liked it!
Deelish - I'm in love with pasta dishes too. This one is one of my favorite ones.
Phil - I hope you like it as much as my hubby and I did. Thanks :)
Looks so good! I have been cooking a lot with sausage... sooo many uses!
I could eat that this morning!
Boy do I know imaginary houses all to well... Mine is on the beach. Maybe you should find some beachy recipe... That doesn't involve seafood.That is my challenge to you young padawan.
Brian - Thanks for stopping by. I'm a fan of sausage myself, even though I now know what's in them. I have no idea why the idea of haggis still bothers me when it's basically the same thing.
Honey Mim - I accept your challenge. That's actually an easy one.
OK, this is several days late but I'm guessing you will find it. Susan was working today so I fixed the tomato and sausage dish and it was excellent. Of course I altered it somewhat. I don't know that I have ever made anything strictly from recipe.
I had about a pound of cherry tomatoes so supplemented them with an onion, a bell pepper, and 3 stalks of celery, all diced. It didn't look red enough so I added a can of diced tomato. I had 6 nice italian sausage links and sliced them up. All of this went into a deep skillet and was sauteed in olive oil with a generous shake of dried basil, dried oregano, powdered garlic, black pepper, and salt. When it was bubbling nicely I turned down the heat and let it simmer while I cooked a pound of penne pasta.
When the pasta was ready I checked the tomato sausage mixture and decided it was too wet so turned up the fire and shook it until it thickened a little then served it over the pasta. It was a bomb! Thanks.
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