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


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.
Basque sausage from The Fatted Calf

Assembled in the roasting pan


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.


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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