I was looking back through my archives and realized I have been making this recipe since Wednesday, April 22, 2009.
The photo from Wednesday, April 22, 2009.
That means I’ve been sharing my kitchen adventures on this blog for 17 years! It’s wild to think about how much has changed since then. It seems the current trend is to post a quick video of yourself cooking, and while I do enjoy watching those, I find myself missing the era of the written post. There’s a certain nostalgia in sitting down to read a story behind a meal rather than just watching it in a 30-second loop.
This particular dish has stood the test of time for a reason. It’s simple, reliable, and always hits the spot. The original recipe can be found over at
Ingredients-
1 pound lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary, and bay
1/2 tablespoon dried oregano
4 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper
Method-
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, 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.
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.
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