Sundays is an amazing day because you can spend much more time than usual on making dinner. However, there are also Sundays when you just want to chat with friends or read a good book on the couch instead. In this case, the oven is an amazing invention. Don’t feel like cooking? Let the oven do the work!
This dish requires you to put all the ingredients in a baking dish, and then simply wait until the tomatoes are all soft, gooey and sweet & the sausages are cooked, crispy and delicious.
In this recipe, I used a mixture of fresh sausages that I could get in my Spanish supermercado; some fresh Butifarra, white chorizo sausage (which is not spiced like it’s red brother), and the normal thin salchica fresca. Depending on where you are, you’ll find different types of fresh sausages which are all suitable for this dish as long as they are not spicy or very heavily seasoned (usually red ones).
Ingredients (for 4 people):
- 2-3 fresh sausages per person, depending on the size
- olive oil
- lots of ripe tomatoes, in different colors and sizes
- 3 cloves of garlic, thinly sliced
- 1 large or 2 small red onions, cut in 8 pieces
- 2 table spoons of balsamic vinegar
- salt and pepper
- a hand full of fresh herbs such as thyme, rosemary or marjoram
- a hand full of fresh basil to add later
- fresh bread
- Preheat the oven to 200 degrees Celcius
- Leave the cherry tomatoes whole, but cut the larger tomatoes in large chunks
- Get a large baking dish, that is large enough to snugly fit all your ingredients. There shouldn’t be too many layers on top of each other, but also no empty spaces between the ingredients.
- In the baking dish; combine the sausages, tomatoes, garlic, onions, balsamic vinegar, and the fresh herbs such as thyme, rosemary or marjoram
- Put a generous splash of olive oil on the mixture, as well as a generous amount of grounded black pepper and some salt. Mix everything well, ensure the sausages lay on top of the tomato mixture and put in the oven.
- After 10 minutes, turn the sausages and give a good stir through the vegetables. Cook for another 15-20 minutes until the tomatoes are soft and have created an amazing sauce, and the sausages are cooked and crispy. If you want to make the sausages more crispy, you can always turn on the grill for the last 3-5 minutes.
- Take the baking dish out of the oven and let it cool for about 5 minutes. Mix the fresh basil through the dish, and season again with salt and pepper according to taste.
- Serve the baking dish straight on the table and let everyone serve themselves (after all it is your lazy Sunday…) Serve with some fresh bread to dip into the amazing tomato juices and a green salad.
What to drink with this:
After having spend almost a year in Spain now, I might be biased but the Rioja Reserva we had with this dish worked very well. In addition to that, any Italian red that goes well with hearty dishes and tomatoes such as a Chianti would be amazing as well, enjoy!