There are so many things I love about this dish: it’s all cooked in 1 pan; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we’re roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
- 2 sprigs each fresh thyme, rosemary and bay
- 1 tablespoon dried oregano
- 3 cloves garlic, peeled and chopped
- 12 good-quality coarse Italian pork sausages
- Extra-virgin olive oil
- Balsamic vinegar
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 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 pan 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 cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like – I tend to make mine quite 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.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 35 mg |
| Sodium | 886 mg |
Reviews
A great, easy recipe. I cut a red onion into wedges and added it to the mix. The sausage was nicely browned and the sauce was delicious.
Easy and tasty
Absolutely delicious! Very simple and very satisfying. We made garlic bread to eat with the sauce and sausages — really, really good.
What a great way to use up all the bounty of cherry tomatoes from the garden! So easy and quick to prepare. I love how simple it is to customize it to your liking, from the type of sausage to use to adding more flavors with onions and peppers or just follow the recipe as is for an easy and tasty recipe. Delicious with some crusty bread to soak up the sauce. Looking forward to making pasta sauce with the leftovers!
Another fabulous dish from Jamie!! So so good and dead simple to make!
My house never smelled so wonderful and the meal with a whole grain crusty bread and a green salad was delicious! My family will now enjoy this again and again!
This is the second time I have made this. The first time I followed the recipe and it was good but a little one dimensional. The second time I used a combination of Roma (mostly and grape tomatoes. First I browned the sausage, removed it from the pan and in the remaining fat I sauteed a medium white onion and a red bell pepper and 2 minced garlic cloves, then threw in some baby bella mushrooms. Then I mixed that in with the tomatoes and sausage. I had a yellow squash and a big sweet potato. Peeled and cut them into big chunks and tossed them in too. Two fresh bay leaves, a couple sprigs of fresh lemon thyme and some dried oregano. Covered it loosley with foil and baked until the potatoes were done. Yowza! Had I gotten any on my forehead, my tongue would have slapped my brain out trying to get to it!
Amazing!!! Dead simple to make and PACKED with flavor. Definitely serve this with warm crusty bread and make sure to spend the money for good quality sausages. The cheap, fatty, generic ones are nowhere near as good as the real deal.
WOW!!! What a simple but impressive dish! It was so easy to throw together and it made the whole house smell great! Mine looked exactly like Jamie’s did on the show… Just gorgeous!!
This was outstanding. We made it on a gas grill in a case iron fry pan. Oh my served over crusty bread. Simple deliciousness.