MIXED CHERRY TOMATOES RECIPES

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ROASTED TOMATOES | JAMIE OLIVER RECIPES



Roasted tomatoes | Jamie Oliver recipes image

Yield 8

Number Of Ingredients 5

1.2 kg of ripe mixed-colour cherry tomatoes
1 bulb of garlic
2 sprigs of oregano (optional)
olive oil
red wine vinegar

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.

Nutrition Facts : Calories 42 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 5.6 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.6 g fibre

CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES



Cherry tomato & sausage recipes | Jamie Oliver recipes image

Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 9

2 kg lovely ripe cherry tomatoes mixed colours if you can find them
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh bay
1 tablespoon dried oregano
3 cloves garlic peeled and chopped
12 higher-welfare Cumberland or coarse Italian pork sausages
extra virgin olive oil
balsamic vinegar

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one 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.
    3. Toss together, then make sure the sausages are on top and pop the tray 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.
    4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
    5. 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.
    6. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Nutrition Facts : Calories 381 calories, FatContent 25.4 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 22.4 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 11 g sugar, SodiumContent 2.03 g salt, FiberContent 4.2 g fibre

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