Sausage and Roasted Tomato Bake

This week my Archchi came to visit. This is my  Sri-lankan grandmother, fondly known to the whole family as Archchi (granny in Singhala). She lives in London and has the greenest fingers of anyone I know. Years ago she had 2 allotments, now its just her garden that produces mainly vegetables, lots of vegetables. From her recent visit I ended up with 3kg cherry tomatoes, 3 red cabbages, a large carrier bag full of apples and a pile of greens plus coriander. Lush.

The cherry tomatoes were at the stage of needing to be eaten so I decided to roast them with garlic, rosemary and balsamic vinegar. Top this off with sausages and you have a super simple, yet tasty meal. Went down very well with the family and I got the comments of “succulent, tasty and satisfying” from the husband, followed but mmmmmm from the toddler. Praise indeed.

Dietitian UK. Cherry tomatoes ready to roast
Dietitian UK. Cherry tomatoes ready to roast

I used gluten free sausages for ours and served it with rice but you could serve it with pasta, polenta or mashed potato.

Sausage and Roasted Tomato Bake
Serves 4
A simple to make but super tasty one tray sausage and tomato bake.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
364 calories
15 g
69 g
26 g
18 g
9 g
410 g
626 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 364
Calories from Fat 237
% Daily Value *
Total Fat 26g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 69mg
Sodium 626mg
Total Carbohydrates 15g
Dietary Fiber 5g
Sugars 9g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1kg cherry tomatoes
  2. 8 sausages
  3. 2 peppers chopped up into chunks
  4. 4 cloves garlic
  5. balsamic vinegar
  6. olive oil
  7. fresh rosemary
  8. 2 tsp dried oregano
  9. Black pepper
  1. Place the tomatoes in a baking tray, in a single layer.
  2. Chop the garlic finely and add to the tomatoe.
  3. Add a good glug of olive oil and balsamic vinegar, top with the oregano and some sprigs of rosemary.
  4. Season well with black pepper.
  5. Place the sausages on top and stir to coat it all in the seasoning, then place the sausages back on the top.
  6. Bake at Gas Mark 5 for 30 minutes, then turn the sausages and bake for another 15-30 minutes depending how well done you like your sausages.
  7. Remove the sausages and keep warm.
  8. Place the baking tray on the hob and gently simmer the sauce, squish some of the tomatoes and reduce it down a little.
  9. Serve potates/rice/pasta/polenta topped with the tomatoes, with 2 sausages per person on top.
  10. Add a green salad for extra vegetables, colour and crunch.
Dietitian UK
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