Sausage and Tomato Bake

I was watching Jamie At Home the other day and he was showcasing three recipes using different types of tomatoes.  I love the show because the recipes are easy and more importantly, he uses fresh ingredients picked fresh from his garden!  This particular dish uses sweet cherry tomatoes and Italian Pork Sausages but if you have neither of those, you’ll see why I love the basic concept of the dish.  For one, you can use any type of sausages or tomatoes that you have in your pantry.  Also for the veg version of this dish, you can add whatever you want as long as you keep tomatoes as your core ingredient.

Another reason I love this dish is that it is a one-pan/pot type dish.  Easy cleanup! For my version of the dish, I substituted Boerewors for the Italian Pork Sausages.  Boerewors is a South-African farmer’s sausage made from minced beef, pork and spices then formed into a continuous spiral.  In South Africa this is the grilled sausage used at barbecues or as they say “braai”.  In Kenya, it comes in the spiral as well as in sausage links, which is what I used in this recipe. Other variations were using red wine vinegar because I didn’t have any balsamic in the pantry and I also added fennel because I love the taste and smell – liquorice and anise-like.  It’s also great for digestive problems!

Get all your ingredients ready and chopped.  As if this dish needed it, I also added a rasher of collar bacon for the Mr. (That got me extra cool points.  We have a rewards system and I cash them in for  gifts, favors, bribes …you get my drift).  In the veg version, I added cubes of paneer.  I really wanted Tofu but the store had run out.

Chop your tomatoes, mushrooms, fennel and mince your garlic. Toss them in olive oil, red wine vinegar and dried herbs then lay your sausages on top of the veggies.

Do the same for the veg version and pop into hot oven.

This is halfway through the roasting…sausages have started browning and the tomatoes are starting to break down.

A little after an hour, the sausages should be browned really well and the tomatoes should have broken down considerably.  If you added bacon, it should be C.R.I.S.P.Y!  At this point you can serve your dish.  If you wanted the tomatoes a little thicker, just remove the sausages and pour your veggies into a pan on the stovetop and thicken your sauce.  If you were *smart* and used a pan that is both oven and stove-top friendly, you’ll skip that step and yay, no extra dishes.

Get a mop…no, not that kind.  The kind that MOPS up sauces…like off a bowl. I’m talking about a nice crusty loaf.  Trust me, you’re going to need something to soak up all the juices released by the tomatoes.  For this occasion we used Ciabatta Bread.

Serve up in a bowl and get that bread…no fork needed. Hand job only…oh wait, does that sound like an ad for uhm…uhm…never mind, just eat!

We felt the tomatoes needed an extra kick so we added chili flakes but this is totally optional!

Go here for the original recipe and then make it your own!

Recipe for: Sausage and Tomato Bake

Servings: 4 (you’ll get 2 meat and 2 veg portions since the veggies and herbs were shared between the two versions)

Ingredients Directions
  • 5 links Boerewors
  • 5 Ripe Tomatoes
  • 2 bay leaves
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Black Pepper
  • 1 pkg button mushroom
  • 1 Tsp minced garlic
  • 1/2 Fennel, sliced
  • 2 Tbsp Olive Oil
  • Splash Red Wine Vinegar
  • Salt to taste
  • Paneer Cubes *for veg version only*
  1. Preheat your oven to 375F.
  2. Get your roasting pan and add your tomatoes in one layer, the herbs, garlic, mushrooms, fennel. Drizzle with olive oil and red wine vinegar and toss together. Add sausage links on top, season with S&P. Pop into oven.
  3. After 30 minutes give the pan a shake and turn sausages. Leave to roast for another 30-40 minutes or until sufficiently browned.
  4. Serve with crusty bread or pour sauce over cooked pasta.

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