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Sweet cherry tomato and sausage bake
Ultimate one-tray comfort food
Ultimate one-tray comfort food
Serves 6
Cooks In1 hour 15 minutes
DifficultySuper easy
Nutrition per serving
Calories 381 19%
Fat 25.4g 36%
Saturates 8.6g 43%
Sugars 11g 12%
Salt 2.03g 34%
Protein 22.4g 45%
Carbs 15.8g 6%
Fibre 4.2g -
Of an adult's reference intake
Ingredients
- 2 kg lovely 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 higher-welfare Cumberland or coarse Italian pork sausages
- extra virgin olive oil
- balsamic vinegar
recipe adapted from
Jamie at Home
By Jamie Oliver
Method
- 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. Put in all your tomatoes, the herb sprigs, oregano, garlic and 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 half an hour. 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.
- Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
- PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
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