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Roasted sausages and tomatoes

Name: Roasted sausages and tomatoes
Yield: 4
Ingredients: 3 cups Cherry tomatoes, halved (Main); 3 cloves Garlic, crushed; 1 small handful Chopped fresh herbs; ½ Lemons, zest and juice; 1 splash Vinegar, choose your favourite type; 1 splash Olive oil; 8 Sausages (Main); 1 sprinkle Chopped parsley, for serving; 1 loaf Crusty bread, for serving

for 4 people

Tam West

Warren Elwin

Food writer

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Use up a bounty of late-summer tomatoes in this easy, flavoursome one-pan meal.

For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.

3 cups	Cherry tomatoes, halved (Main)
3 cloves	Garlic, crushed
1 small handful	Chopped fresh herbs
½	Lemons, zest and juice
1 splash	Vinegar, choose your favourite type
1 splash	Olive oil
8	Sausages (Main)
1 sprinkle	Chopped parsley, for serving
1 loaf	Crusty bread, for serving

In a roasting dish toss the cherry tomatoes with the garlic, herbs, lemon zest and juice and a good pour of your favourite vinegar and olive oil. Season with salt and freshly ground pepper.
Top with the sausages and bake or grill in a hot oven, turning sausages often so they brown evenly, and stirring the tomatoes until they are creamy. Sprinkle with chopped parsley and serve with crusty bread.