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Richard and Fiona's Kitchen
Sausage Bake with Tomato & Basil Vinegar
Sausage Bake with Tomato & Basil Vinegar

A great - cooked in one tray - supper

You need:

2kg ripe cherry tomatoes
2 sprigs each of fresh thyme, rosemary and bay
1 tbsp dried oregano
3 garlic cloves, crushed
12 good quality sausages
Olive oil
Tomato & Basil Vinegar
Salt and ground pepper

Serves 6


Preheat oven to 190C/375F/Gas 5.

Use a roasting tin large enough to hold the tomatoes in one layer. Put in the tomatoes, herbs, garlic and sausages. Drizzle well with olive oil and tomato & basil vinegar and season. Toss together, make sure the sausages are on the top.  Put in the oven for half an hour.

After this time, give the tin a shake and turn the sausages over. Return to the oven for 15 - 30 minutes - depending on how golden you like your sausages.
Remove from the oven. If the sauce is too thin, take out the sausages and put the tin on the hob to cook it down to the consistency you like. When it is thick enough, add the sausages. Taste, season and serve.

Serve with bread, mashed potato, rice or polenta and a green salad.

Adapted from a Jamie Oliver recipe

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