Sweet cherry tomato and sausage bake recipe

Serves 6
Ingredients

* 2kg of lovely ripe cherry tomatoes - mixed colours if you can find them
* 2 sprigs each of fresh thyme, rosemary and bay
* 1 tablespoon of dried oregano
* 3 cloves of garlic, peeled and chopped
* 12 good-quality Cumberland or coarse Italian pork sausages
* Extra virgin olive oil
* Balsamic vinegar
* Sea salt and freshly ground black pepper

1. Preheat the oven to 190°C/375°F/gas 5. 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. 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.

2. 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 quite thick - then put the sausages back in. 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.

Jamie says:

"There are so many things I love about this dish: it's all cooked in one tray; we're using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the halfroasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using tinned tomatoes; and we're roasting the sausages, which I think is far better than frying or grilling them. Try to buy the best fresh coarsely ground sausages you can

"PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day"

http://www.channel4.com/food/recipes...ecipe_p_1.html

I'm gonna try this one too although I find Jamie Oliver to be a bit of a pillock.

dunno what a pillock is but I dont like him much either
if you ask me the only good cooking show now that julia child passed is good eats with alton brown
this recipe was reccomended by a use on another forum and i tried it and liked it so copied it here..

Pillock

cool I like that word...I also just learned "twonk" like that one also