Sausage and Tomato Bake
We raise pigs so we have lots of pork in the freezer. We are constantly trying to find new ways to enjoy our pork. This dish is simple, versatile, and it uses up excess tomatoes. It is based on the Sweet Tomato and Sausage Bake in the Elliot Homestead cookbook, From Scratch. Which, by the way, is a great book.
3-5 lbs tomatoes, cut up. Sometimes I quarter them, sometimes I dice them, sometimes I throw grape tomato halves in there. Do what you want.
2 sprigs of herbs. The original recipe has rosemary and thyme, but I have substituted parsley, basil, and oregano.
1-3 cloves of garlic, depending on how garlicky you like it. If I'm in a hurry I just throw it in the mincer, but if I have time, I peel it and slice it. I just love sliced garlic.
1 lb sausage. We generally use bulk sausage but you can use cased sausage. We've done it with breakfast sausage, sweet Italian sausage, and spicy sausage. All are delicious.
1/4 C olive oil
1-3 T balsamic vinegar. You can add more if you really like balsamic
1/2 t salt
1/4 t pepper
2 T maple syrup (it really balances out the balsamic)
Preheat the oven to 400 degrees
Brown the sausage and drain the grease
Wash and cut your tomatoes and put them in a bowl. Add the garlic, olive oil, vinegar, maple syrup, salt, and pepper. Mix it up.
Spread the sausage on a baking sheet then cover with the tomato mixture and add in the herbs
Bake for 15-30minutes or until the tomatoes are soft.
If you want, you can add some parmesan or mozzarella
and cook for an addition 5 minutes until the cheese melts a little.
This is amazing by itself, over pasta, or with bread. Its quick, easy, and delicious. Just how we like it.