Best Jamie Olivers Sweet Cherry Tomato And Sausage Bake Recipes

COMFORTING SAUSAGE BAKE

Comforting sausage bake image

The clue's in the title with this one - it's not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you've got in the house - check out the easy swaps below for ideas.

Provided by Jamie Oliver

Categories Lunch & dinner recipes Pork Sausage Bread Tomato Keep cooking and carry on Lunch & dinner recipes

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

600 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
200 g rosemary focaccia
1 x 660 g jar of white beans
12 chipolatas, the best quality you can afford

Steps:

Preheat the oven to 180ºC/350ºF/gas 4.
Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
Roast for 45 minutes, or until everything is golden, bubbling and delicious.

Nutrition Facts : Calories 571 calories, Fat 29 g fat, SaturatedFat 8 g saturated fat, Protein 32.8 g protein, Carbohydrate 43.8 g carbohydrate, Sugar 7 g sugar, Sodium 1.6 g salt, Fiber 9.4 g fibre

SPICED CHERRY TOMATO CHUTNEY

Spiced Cherry Tomato Chutney image

Provided by Jamie Oliver

Time 1h5m

Number Of Ingredients 13

Ingredients

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
Small pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Steps:

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

JAMIE OLIVER'S SWEET CHERRY TOMATO AND SAUSAGE BAKE

JAMIE OLIVER'S SWEET CHERRY TOMATO AND SAUSAGE BAKE image

Yield 6 people

Number Of Ingredients 8

Ingredients

4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages. Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.