05 January 2010

My Other Love

Everyone knows of my love affair with all things Jamie Oliver. I don't know what it is about that man, but I'll try anything he says tastes good. I think even my hubby is in love with that man's recipes. His recipes, for whatever reason, always make me think of home. They are simple, made with the freshest ingredients, and always seem to come from the heart. With it being so cold still, I thought it only fitting to make something comforting. I returned to my favorite cookbook of his, Jamie at Home, for tonight's meal: Sweet Cherry Tomato and Sausage Bake.

I've actually made this before with modifications that I wasn't happy with. This time, I stuck with the recipe and was so much happier with the results. We made a special trip to the liquor store to get my trusty 9x13 pan back (I took my buddies leftover cupcakes from last week) and ended up picking up a fabulous wine. Did you know Newman's Own has a Cabernet Sauvignon? I didn't until we picked it up. It actually paired really well with our dinner too. Fruity and a little sweet, it offset the spicy sausage I used nicely. Try it if you haven't already (profits go to charity which is always a plus in my book). Enjoy!

Sweet Cherry Tomato and Sausage Bake
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

  1. 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.
  2. 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.
  3. 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).


Megs said...

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.

Honey Mim said...

This is comforting/makes you think of home? Did we grow up in different houses and I'm just now finding out?

Tulsa Gentleman said...

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.

Sunshine said...

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.

Tulsa Gentleman said...

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.

Deelish said...

That looks so rich and delicious. Mmm, love pasta bakes.

phil said...

i will make this immediately. welcome back!

Sunshine said...

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 :)

Brian said...

Looks so good! I have been cooking a lot with sausage... sooo many uses!

I could eat that this morning!

Honey Mim said...

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.

Sunshine said...

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.

Tulsa Gentleman said...

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.