4 portions. Approximate cost: £12.60, 

Skill level: Super easy, 

Total cooking time: 1 hr 25 minutes, 

  • Prep time: 10 minutes, 
  • Cooking time: 1hr 15 minutes, 

Equipment used: 1 large and deep roasting tray, 

Original recipe: Jamie Oliver’s Sweet cherry tomato and sausage bake

 

I’m not one for product placement, but I love eating this with a cheese and rosemary sharing bread from M&S. I’m sure any other soft bread will do, as long as you have something to mop up the oh-so-sweet and sticky cherry tomato sauce. (White wine is also compulsory). Alternatively serve with sweet potato mash or salad. 

The original recipes states that you can cook the sauce down on the hob after the first hour has passed – I would amend this to say that it is a necessity as otherwise the sauce will remain too watery. 

Almost as good as the end dish, are the leftovers. I’d recommend cooking a few too many sausages and saving some of the sauce – this makes a fab pasta dish for the next day; just fry off the sausages, add the sauce and mix with pasta. Delicious!

 

To cook:

(Original recipe in bold font)

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. Add 1kg of cherry tomatoes (the original recipe states 2kg but this is a little overkill)  2 sprigs rosemary and 2 thyme sprigs, 3 or 4 crushed, skinless garlic and finally the 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 30 minutes. 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.

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 quick thick – then put the sausages back in.

I would say that this stage is a must – cook down for another 10 to 15 minutes if needed. I also put the sausages back in the oven (turning it down low or off if you prefer to allow them to crisp up) – Whilst on the hob, give the whole garlic cloves a squash to break them up. 

Check the seasoning and serve.

 

Ingredients:

  • 1 kg mixed cherry and plum tomatoes – original recipe states to use 2kg of mixed colour cherry tomatoes but I’ve found 1kg to be enough (Roughly £4 for 1kg)
  • 2 sprigs fresh thyme (50p)
  • 2 sprigs fresh rosemary (50p)
  • 3 cloves garlic , peeled and chopped
  • 12 higher-welfare Cumberland or coarse Italian pork sausages  (I use the Londoner sausage, £7.60 for 12)
  • balsamic vinegar

To serve:

  • rocket (£1)
  • Marks and Spencer Cornish Cruncher Cheese and Rosemary star (£2.60)

 

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