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| layering flavors: bacon,rosemary & tomatoes |
easy bake oven sausages & tomatoes. i love it when i can clear out my fridge and have a delicious easy meal. inspired by jamie oliver’s tomato show - this was the perfect use for the spicy italian chicken sausages i bought on sale at whole foods. tomatoes, some tired, some fresh and a few cherry. not much prep. no standing & stirring. just turn on your oven and layer in the flavors. takes a few minutes of prep; an hour and half or so of baking. see? easy. do it. here’s how:
you’ll need:
bacon, at least 4 strips
sausages, i had 4
you’ll need:
bacon, at least 4 strips
sausages, i had 4
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| sausage and tomatoes |
tomatoes, enough to make it saucy, about 10 medium. i had 4 medium and a handful of cherry. core tomatoes & score at the core if they are cherry. I added canned tomatoes too.
1 28 oz can of whole tomatoes, tomatoes only, no juice - use canned if you do not have enough fresh or use 2 cans if you have no fresh at all. cooking is fun.
4 bay leaves
oregano, a tablespoon or so dried, 4 sprigs, if fresh.
4 rosemary sprigs
garlic cloves, unpeeled, at least 6 up to an entire clove
salt
a starch to sop up the juices! bread, pasta, rice, polenta, your choice.
jamie used a sheet pan in an outdoor pizza oven. i used a glass casserole dish and a regular ole gas oven.
lay bacon strips in casserole dish or sheet pan.
set oven to 400℉.
put dish/pan in cold oven and bake for at least 25 minutes.
note: thick cut bacon may take longer to render fat and crisp up.
when bacon has rendered most of its fat and is kinda crispy, move bacon to one side of casserole and add herbage to drippings. it’s fun to watch the herbs sizzle in the fat.
add tomatoes, cored/scored side down. return dish/pan to the oven for 15 minutes.
remove from oven & peel tomatoes with fingers - discarding peels.
salt tomatoes to taste.
add sausages to dish/pan.
reduce oven temp to 375℉ and bake for 1 hour. note: if using chicken sausage you won’t need to cook it as long as pork. let tomatoes/garlic mixture bake alone for 25 minutes, then add chicken sausage for the remaining 35 minutes. pull bacon to the top of mixture so it won’t get flabby.
plate --- don’t forget to get some garlic and bacon!
verdict: smells wonderful while baking. super flavorful. delicious. easy. fun.
1 28 oz can of whole tomatoes, tomatoes only, no juice - use canned if you do not have enough fresh or use 2 cans if you have no fresh at all. cooking is fun.
4 bay leaves
oregano, a tablespoon or so dried, 4 sprigs, if fresh.
4 rosemary sprigs
garlic cloves, unpeeled, at least 6 up to an entire clove
salt
a starch to sop up the juices! bread, pasta, rice, polenta, your choice.
jamie used a sheet pan in an outdoor pizza oven. i used a glass casserole dish and a regular ole gas oven.
lay bacon strips in casserole dish or sheet pan.
set oven to 400℉.
put dish/pan in cold oven and bake for at least 25 minutes.
note: thick cut bacon may take longer to render fat and crisp up.
when bacon has rendered most of its fat and is kinda crispy, move bacon to one side of casserole and add herbage to drippings. it’s fun to watch the herbs sizzle in the fat.
add tomatoes, cored/scored side down. return dish/pan to the oven for 15 minutes.
remove from oven & peel tomatoes with fingers - discarding peels.
salt tomatoes to taste.
add sausages to dish/pan.
reduce oven temp to 375℉ and bake for 1 hour. note: if using chicken sausage you won’t need to cook it as long as pork. let tomatoes/garlic mixture bake alone for 25 minutes, then add chicken sausage for the remaining 35 minutes. pull bacon to the top of mixture so it won’t get flabby.
plate --- don’t forget to get some garlic and bacon!
verdict: smells wonderful while baking. super flavorful. delicious. easy. fun.
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