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.
I used gluten free sausages for ours and served it with rice but you could serve it with pasta, polenta or mashed potato.
- 1kg cherry tomatoes
- 8 sausages
- 2 peppers chopped up into chunks
- 4 cloves garlic
- balsamic vinegar
- olive oil
- fresh rosemary
- 2 tsp dried oregano
- Black pepper
- Place the tomatoes in a baking tray, in a single layer.
- Chop the garlic finely and add to the tomatoe.
- Add a good glug of olive oil and balsamic vinegar, top with the oregano and some sprigs of rosemary.
- Season well with black pepper.
- Place the sausages on top and stir to coat it all in the seasoning, then place the sausages back on the top.
- 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.
- Remove the sausages and keep warm.
- Place the baking tray on the hob and gently simmer the sauce, squish some of the tomatoes and reduce it down a little.
- Serve potates/rice/pasta/polenta topped with the tomatoes, with 2 sausages per person on top.
- Add a green salad for extra vegetables, colour and crunch.