Sweet Cherry Tomato and Sausage Bake

Another comforting dish from the Jamie at Home cook book, that utilised my beloved one pot cooking.

Sweet Cherry Tomato and Sausage Bake

Serves 6 (or not depending on how greedy you are, we halved the recipe for 2 people!)

2kg Cherry tomatoes various varieties, I also used baby plum tomatoes

2 sprigs each of fresh thyme, rosemary and bay

1 Tbsp dried oregano

3 cloves garlic, peeled and chopped

12 Cumberland sausages

Olive oil

Balsamic vinegar

S&P

Set oven to 190oc.  In a large roasting tray add your tomatoes, in one layer.  Add the herbs, garlic and sausages.  Drizzle well with oil and Balsamic, season and toss together.

Making sure the snorkers are on top pop into the oven for half and hour, then take out shake around and pop back in for a further 15 to 30 minuted depending on hour golden and sticky you like your sausages.

Once cooked you have a lovely thick unctuous tomatoey sauce, if it is too thin, take out the bangers and place the tray on the hob to reduce down a little.

I served this on a big dollop of mashed potato. It was a delicious, thick, rich tomato sauce, utterly perfect and could replace the old favourite of bangers, mash, peas and onion gravy.  Very, very tasty.