MUNCH RATING: 3/5
This is a Jamie Oliver recipe and I think it’s the first recipe of his that I’ve actually used! I thought the recipe would be perfect for using up my glut of cherry tomatoes, but I didn’t have enough (even though I halved the recipe, the full recipe is below) so I just made up the quantity with normal tomatoes.
I also got to use the rosemary and thyme that is growing very nicely in my herb pot, which I was very excited about (yes I know I need to get out more!).
The original recipe is incredibly easy to make as you just throw everything into a baking tray and shove it in the oven. My only criticism is I would like more specific quantities for the oil and balsamic vinegar, as it’s quite hard to make an educated guess when you’re drizzling.
CHANGES TO THE RECIPE:
I added my own twist to the recipe by blitzing the sauce and then passing it through a sieve to create a silky smooth sauce, because Steve doesn’t like tomato skins. However, this was a waste of time because he didn’t like the sauce anyway! He wasn’t keen on the balsamic vinegar, but I really liked it. I’ve got loads of sauce leftover, which I was going to use as a pasta sauce or to top a pizza, but I’ll have to think of a different way to use it up!
I was going to serve it with mashed potatoes, but I decided that since I had the oven on, I’d cook up some nice rosemary and garlic potatoes instead as they will cook at the same time.
- Serves: 6
- Oven temperature: Gas mark 5/375°F/190°C
- You will need: a large roasting tray (lined with foil to make cleaning up easier)
- 2kg ripe cherry tomatoes
- 2 each fresh rosemary and thyme sprigs and bay leaves (I used 1 dried bay leaf)
- 1 Tablespoon dried oregano
- 3 garlic cloves, chopped
- 12 good quality Cumberland or coarse Italian sausages
- Extra virgin olive oil for drizzling
- Balsamic vinegar for drizzling
- Preheat the oven to Gas mark 5/375°F/190°C.
- Find the largest roasting tray you can – make sure it’s large enough to take the tomatoes in 1 snug-fitting layer.
- Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.
- Drizzle well with the oil and balsamic vinegar. Toss together, then make sure the sausages are on top.
- Bake for 30 minutes, then give the pan a shake and turn the sausages.
- Return to the oven for a further 20-30 minutes, depending on how golden you like your sausages (I put the sausages on the top shelf for the second half of cooking).
- Once it’s cooked, you will have an intense, tomatoey sauce. If it’s a little too thin (mine was quite watery), lift out the sausages and place the tray on the hob for 5 minutes to cook it down to a thicker consistency.*
* I didn’t think my sausages were very brown, so I added them to the pan that my potatoes were cooking in and turned the oven up to Gas 8 and cooked for another 10 minutes. For the sauce, I poured it into a saucepan and cooked on the hob for 5 minutes (only because I didn’t think my roasting tin could take the heat on the hob!). I also added about a teaspoon of sugar to balance out the vinegar. I then used a hand blender to blitz the sauce, then passed it through a sieve. To serve, I ladled some sauce onto a plate, placed the sausages on top and scattered the potatoes around the plate.
For the Rosemary and Garlic Potatoes:
Allow 3-4 new potatoes per person. Wash and dry them, then cut them into roughly 1cm pieces. Place them in a bowl and drizzle with olive oil until nicely coated and add a couple of cloves of chopped garlic and about a tablespoon of chopped fresh rosemary. Put into a roasting tin or ovenproof frying pan and bake in the oven on the top shelf (at the same time and temperature as the sausages), turning occasionally.