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|
|1 sprinkle||Chopped parsley, for serving|
|1 loaf||Crusty bread, for serving|
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- 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.