This is an update from a 2010 post, and I don’t think I’ve made this dish since then. I can’t explain why this meal fell out of favor over the years. It’s close to the simplest weeknight dinner anyone could make for themselves. It goes great over some toasted ciabatta bread, and some of my friend’s who’ve made it have poured it on top of pasta. It’s a bright and spicy dish, charged up by the fresh herbs, and given a nice finish by the balsamic vinegar. And a little goat cheese melted over the top for the last few minutes adds a tangy note.
This requires at most ten minutes of prep, and from there it does all the work on its own. The only real effort is making sure you have the minimal list of ingredients on hand ahead of time.
The basic recipe is below, but you con modify it countless ways. In our home, this produces just about two servings. Don’t be fooled by the pound and a half of cherry tomatoes. They’re going to blister and shrivel over the course of the cook time.
Sweet Cherry Tomato and Sausage Bake
- 1 1/2 lbs. cherry tomatoes
- 1 sprig of fresh thyme, rosemary and bay
- 1/4 teaspoon dried oregano
- 1 clove garlic, finely chopped
- 4 sausages (the original recipe specifies Cumberland sausages, but I couldn’t locate any. I went with turkey sausage – should have tried something a little spicier)
- extra virgin olive oil
- balsamic vinegar
- sea salt
- freshly ground black pepper
Preheat oven to 400. Place the tomates, herbs, garlic and sausages in a roasting pan.
Drizzle well with the vinegar and the olive oil and season with salt and pepper. Place into the oven for thirty minutes
At the thirty minute mark, take the tray out and turn the sausages over, basting a little with the sauce that’s pooling underneath. Return to the over for another 15-30 minuites.
Serve over crusty bread. I heated some ciabatta in the oven for about 5 minutes.