For my birthday this year I got three new cookbooks, Nigella Express by Nigella Lawson, Rick Stein’s Mediterranean Escapes and Jamie Oliver’s new book Jamie At Home. As anyone who has frequented this site will know I’m a very big fan of Jamie O and it was merely a matter of time before I featured a recipe from Jamie At Home.
This recipe is definitely one I wish I had last summer as we had a glut of tomatoes grown on the balcony and this would have been perfect.
SWEET CHERRY TOMATO AND SAUSAGE BAKE (SERVES 6)
INGREDIENTS
- 2Kg Ripe cherry tomatoes
- 2 Sprigs of fresh Thyme, Rosemary and Bay
- 1 Tbsp Dried Oregano
- 3 Cloves of Garlic, chopped finely
- 12 Cumberland sausages or coarse Italian pork sausages
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt and freshly ground black pepper
PREPARATION
- Preheat the oven to 190°C.
- Place the tomatoes, herbs, garlic and sausages in a roasting tin (Jamie suggests using a tin big enough to allow all of the tomatoes to sit snugly in one layer with the sausages on top.).
- Drizzle well with olive oil and balsamic vinegar and season with salt and pepper. Place into the oven for 30 minutes.
- Take the tray out, shake the ingredients and turn the sausages.
- Put back into the oven for a further 15-30 minutes depending on how golden and sticky you like your sausages. Jamie also says if the sauce is too thin then remove the sausages from the tray and keep warm, place the tin on the hob and reduce the sauce to the required consistency.
- Serve with good rustic crusty bread, mashed potato or polenta.
I made a few alterations to the recipe, I halved the amounts and used rustic pork and beef sausages from Tessin (the Italian part of Switzerland). Instead of an hour in the oven I allowed 2 hours as the sauce was still really thin and the sausages weren’t as dark as I wanted them after an hour.
We ate our bake with Baslerbrot a lovely thick crusty bread which we warmed in the oven before slicing, it was absolutely delicious. We have the leftovers for tonight’s dinner and plan to serve it as Jamie suggests with some penne! YUM!
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This does sound yummy and those sausages look fat and juicy. Yum!
Oh, yummy! I’d love to find Cumberland sausages here in Switzerland! I’m missing the good old English sausages a lot..
Cheers,
Rosa
Just had this for dinner with some pasta – it was scrummy! Also made the mushroom soup for starter – 10 out of 10 all round and cheered us up from eating the same dinners every week
I thought you’d make one or the other, didn’t realize you planned on making both! Glad you enjoyed them, think I may get some mushrooms and make soup later.