Sausage Bake

I am continuously on the lookout for new and exciting flavour combinations and because so much had been - NOT ALLOWED - anything is new to me. Cherry tomatoes may have been bought every now and again with the sole purpose of being eaten out of the packet. If I'd attempted to cook them, I would have been met by screwed up faces. Now that I am free to cook almost anything, I can experiment all I wish - and I do. I'll admit that I haven't always enjoyed everything, but with a new philosophy of anything goes I can honestly say I am no longer missing out.

 

Tomato and Sausage Bake

700g ripe cherry tomatoes

1tsp each of dried thyme, rosemary and oregano

1 bay leaf

 1 clove of garlic, peeled and chopped

4 of your favourite sausages

Olive oil

Balsamic vinegar

 

Salt and pepper to taste

1.       Preheat your oven 190˚C/375˚F, place all the tomatoes and the sausages into a roasting pan, if you can place all your tomatoes in one tight layer and then sprinkle all the herbs on top, drizzle with olive oil and vinegar then season with salt and pepper. Carefully toss it altogether making sure that the sausages remain on top. Put it in the oven for 30 mins, take it out give it a good shake and then return it to the oven for 15-30 minutes.

2.       If the sauce is too loose when you remove it from the oven, remove the sausages and place the roasting pan on the hob and reduce the sauce a bit, to the right consistency. Return the sausages to the sauce and serve with crusty bread, rice or mashed potato.