IHCC Gets Fresh w/ Jamie

Over at I Heart Cooking Clubs, we're still cookin' away with Jamie Oliver.  Lots of great summer themes coming. Click below for the scoop.

This week's theme is "Get Fresh w/ Jamie: Celebrating the best of early summer produce."

My delicate early summer produce is a thing of the past...dried and shriveled from record heat and drought.

Right now we're into corn, okra, watermelons, and finishing up the tomatoes.

Home grown tomatoes. One of my favorite things about summer.
And I'm particularly fond of cherry tomatoes.


I've been breaking my "no oven when it's hot" rule lately because there are just too many things that look so darn good.

Jamie Oliver's Sweet Cherry Tomato & Sausage Bake

And this was darn good--I'm glad I broke my rule!

Jamie Oliver mentions his preference for roasting sausages as opposed to other cooking methods and I think he's on to something. The sausages had that great juicy on the inside, nice and browned on the outside thing going on.The tomatoes cooked down into this nice almost sticky, almost jammy sauce infused with herbs and garlic.


Eye-catching even before I put it in the oven.

Smelling it cook was torture.

I halved the recipe because I couldn't give 4 lbs of cherry tomatoes to one recipe. Would rather spread the love. I also threw in a couple of Beefmasters that were about to go. JO suggests serving this over mashed potatoes or polenta.


I made grits. I know you're shocked.

Also Sharing this with Cookbook Sundays at Mom's Sunday Cafe

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Sweet Cherry Tomato & Sausage Bake
from Jamie at Home


4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper


Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.


Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.