Tomato Sausage Bake

Last August, I wrote a piece called Cooking from the TV which compared the TV version of a recipe to the book version – and the perils thereof. The subject was Tomato and Sausage Bake from the Food Network show, JAMIE AT HOME by Jamie Oliver.

This week I had some heirloom tomatoes from Bruins Farms market stand (greenhouse tomatoes to be sure), some thick bacon, and a fine coil of sausage from The Fatted Calf. What a perfect circumstance to revisit that recipe.

Starting ingredients

tomato-sausage-bake

Clockwise from the tomatoes:
Tomatoes – three kinds of heirlooms… you can see some rosemary in the pan already.
Focaccia — goes onto the serving plate to capture the juices
New potatoes – not part of the original recipe, but what the hell, they can roast right along with the rest.
Unpeeled cloves of garlic just below the potatoes.
Bacon – this has already been rendered in the roasting pan for about five minutes.
Thyme
Basque sausage from The Fatted Calf

Assembled in the roasting pan

tomato-sausage-bake-1

First, I put the roasting pan in a 375 oven for five minutes or so to render the bacon. Drain the bacon on paper towels. Put the tomatoes in until the skins blistered and I could pull off most of the skins with tongs.
Out of the oven, I slid the bacon under the tomatoes and added the potatoes and sausages. Back in the Countertop Convection Oven on fan bake for 30 minutes.

tomato-sausage-bake-2

Out of the oven and ready to serve over the focaccia. Drizzle with your good olive oil and you are set for a flavorful and comfortable dinner. Yum.

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