Last Friday was Jamie’s Tomato Salad. Once I’d polished that off, time to flick through ‘Jamie at Home’ for the next tomato feast.
I’ve already owned up to kissing my vegetarian days goodbye with a banger so it wasn’t the sausages that’d previously stopped me from trying this recipe.
It was more the idea of turning luscious, juicy fresh tomatoes into charred, disintegrated, mushy globs.
But if anything defines the luxury of having tomatoes on tap it’s being able to take a bowl of freshly picked toms, a roasting tin, a 190c oven and think why not.
And then 60 minutes later thinking – why did I wait so long ?
The intensity of the tomatoes. Shrunk in size maybe, in taste; gobstopper proportions. Sausages? Save those for muttering mutts.
This is my version. Jamie’s has fresh thyme, rosemary and garlic. He has a herb garden, I have tomato totalitarian.
Put the tomatoes (whole) into the roasting tin, drizzle with olive oil and balsamic vinegar and a scattering of dried oregano. Season . Pop the sausages on top of the tomatoes and drizzle with olive oil.
Put in the 190c oven for 30 minutes.
Take out, shake about a bit and turn the sausages over.
Put back into the oven for 15 – 30 minutes. (mine went back in for 30 mins and the sausages were a bit dry so maybe less than 30.)
Eaten with Puy lentils.
Eaten again the next day with pasta.
A Roasting Revolution !
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