CHERRY TOMATO AND SAUSAGE BAKE Serves 6 2 kg cherry tomatoes 2 sprigs of fresh rosemary 4 bay leaves 1 tbsp dried oregano 3 cloves garlic, peeled and chopped 12 sausages olive oil balsamic vinegar salt and pepper Preheat oven to 190C. Put the tomatoes into a medium/large roasting tray with the rosemary, bay, oregano, garlic and sausages. Drizzle well with the oil and balsamic vinegar (about 2-3 tbsp of each) and season with salt and pepper. Toss it all together. Position the sausages on top of the tomatoes and stick it in the oven for 30 minutes. Bring out of the oven, give a little shake and turn the sausages over. Put back in the oven for 15-30 minutes more. Once cooked you should have a nice rich tomatoey sauce. If it seems a bit too thin then remove the sausages and place the roasting tray on the hob to cook it down a bit more. Then stick the sausages back in. We like to eat this with rice or chunky fresh bread.