With minimum preparation time: this is perfect for entertaining as you won’t have to spend too long in the kitchen
- 2 punnets ripe cherry tomatoes, mixed colours if you can find them
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh bay
- 1 tablespoon dried oregano
- 3 cloves garlic, peeled and chopped
- 12 Jane Russell Italian sausage or coarse Italian pork sausages
- 3 red onions cut in quarters
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt
- Freshly ground black pepper
1 Preheat the oven to 190°C/Gas mark 5.
2 Get yourself a medium-sized casserole dish, large enough to take the tomatoes and onions, in one snug-fitting layer.
3 Put in all your tomatoes, onions, the herb sprigs, oregano, garlic and sausages.
4 Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
5 Toss together, and then make sure the sausages are on top and pop the tray into the oven for half an hour.
6 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.
7 Once it’s cooked, you’ll have an intense, tomato 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.
Tip: Add some salsa verde for extra taste
Photography Credit: Harry Weir