The original recipe for this came from Jamie Oliver’s website – I like to use that as a base but add ingredients to it, depending on whats in the fridge, what type of sausages I use and ultimately – my mood.
It’s really simple to do, as everything is just bunged into one tray but the flavours means it’s a real crowd pleaser – This is my first choice to give to guests, as it involves very little flapping in the kitchen when they are here (something that I like to save for my boyfriends eyes only)
It can be served alone, with mash or roasted potatoes or just with a nice chunk of crusty bread to mop up all the lovely gravy.
2kg lovely ripe cherry tomatoes, mixed colours if you can find them
2 sprigs each of fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves of garlic, peeled and chopped
12 good-quality Cumberland or coarse Italian pork sausages
extra virgin olive oil
sea salt and freshly ground black pepper
What I do to it
Depending on what other ingredients you add decides how many tomatoes you should use – you need enough to cover the base of your tray – I find for two people 2 small Punnets is more than enough and about 3 is fine for 4 people.
I like to add Peppers, mostly red ones – sometimes yellow or orange ones, NEVER green ones – too bitter. Slice them thinly – 1 will do for two, 2 for more.
I always use an onion for extra sweetness – either Banana Shallots cut lengthways, a handful of shallots or a red onion cut into wedges – just decrease the amount of garlic you are putting in or not of course, if you like to be smelly!
If you get your sausages from the butcher – proper big, meaty, coarse and delicious, these will be very filling – you will need no more than 2 per person – if you are using supermarket ones, aim for 3 per person. I tend to use Toulouse sausage from The Ginger Pig – but anything works, sweet chilli sausages – you can add a bit of chilli. Beef Sausages, Chipolatas (obviously you’ll need more per person) – just tweak your flavours.
I have been known to add some potatoes – sweet potatoes in with the sweet chilli sausages or baby news – just par boil them a little before adding them.
I tend to not bother with the thyme, rosemary or bay – mainly because I forget and mainly because I’ve run out – but it doesn’t really need it.
I also add some red wine which makes the gravy even more delicious.
A cheeky addition is some halloumi cheese, adding in at the last 10/15 mins.
How to Make it
Preheat your oven to 180c
Get your Roasting Tray – it needs to be big enough to fit your tomatoes in one layer
Add your Tomatoes, Peppers, Onions – the herbs and seasoning
Drizzle with Olive Oil, Balsamic Vinegar & Red Wine
Add your Sausages and give it a good mix about – finishing with your sausages on top.
Pop in the oven for 20 minutes
Take it out and give it another good mix about and turn your sausages over
Pop it back in the oven for a further 20 minutes
Take it out and give it one more mix about – look at the gravy, its best served thick so if it’s looking a little thin you can do one of two things – add a little cornflour (making sure its mixed in properly) or put the tray on the hob and thicken it that way.
Check your seasoning and then pop it back in the oven for a final 20 minutes
Apparently if you have leftovers (this has NEVER happened) then you can blitz it and use it as a sauce on pasta – but as I said leftovers have NEVER happened.