Roasted Sweet Tomatoes & Italian Sausage
Juicy Italian sausages roasted with sweet cherry tomatoes, crispy pancetta, garlic, and fragrant herbs create an irresistibly rich, rustic dish. As the tomatoes burst and caramelize, their juices mingle with balsamic vinegar and savory pan drippings to create an intensely flavorful sauce.
Serve over creamy Buttermilk Mashed Potatoes or silky polenta to soak up every drop of the delicious sauce, or pair with a bright Lemony Arugula Salad for a lighter contrast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Category: Main Course
- Method: Bake, Roast
- Cuisine: Italian
Ingredients
- 4 1/4 pounds ripe cherry tomatoes, preferably a mix of colors
- 12 high-quality coarse Italian pork sausages, sweet, spicy, or fennel
- 4 ounces pancetta or thick-cut bacon, coarsely chopped
- 3 garlic cloves, peeled and chopped
- 4–5 sprigs fresh thyme, plus more for garnish
- 2 sprigs fresh rosemary
- 2–3 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds, lightly crushed
- 1/2 cup frozen peas
- 3 tablespoons extra-virgin olive oil, divided, plus more if needed
- 2–3 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F. Choose a large, stovetop-safe metal roasting pan or paella pan that will accommodate the sausages and tomatoes in a single, snug layer.
- Build the flavor. Place the pan over one or two stovetop burners, depending on its size. Add approximately 1 tablespoon of olive oil, the pancetta or bacon, thyme, rosemary, oregano, fennel seeds, and coriander seeds. Cook over medium heat, stirring occasionally, until the pancetta begins to crisp and the herbs release their fragrance.
- Arrange the sausages. Turn off the heat and move the pancetta and herbs around the pan. Arrange the sausages in a single layer, leaving room between them for the tomatoes.
- Add the tomatoes. Scatter the cherry tomatoes and chopped garlic around the sausages, nestling them into the pan. Add the bay leaves.
- Season and roast. Distribute the pancetta and herbs evenly over the sausages and tomatoes. Drizzle with the remaining olive oil and balsamic vinegar, then season with kosher salt and freshly ground black pepper. Gently toss the tomatoes to coat without disturbing the arrangement of the sausages.
- Roast for 30 minutes. Transfer the pan to the oven and roast uncovered until the tomatoes begin to burst, releasing their juices, and the sausages start to brown.
- Turn and caramelize. Remove the pan from the oven and carefully turn the sausages. Return to the oven for another 20–30 minutes, until the sausages are beautifully golden, cooked through to an internal temperature of 160°F, and the tomatoes have reduced into a rich, chunky, slightly sticky sauce.
- Add the peas. During the final 10 minutes of roasting, scatter the frozen peas throughout the pan, gently incorporating them into the sauce.
- Finish the dish. Remove from the oven and discard the thyme and rosemary stems and bay leaves. Taste the sauce and adjust the seasoning as needed.
- Serve. For a beautiful family-style presentation, bring the paella pan directly to the table on a heatproof trivet, generously garnished with freshly chopped parsley and a few sprigs of thyme. For individual servings, spoon some of the rich tomato sauce into shallow bowls, top with 2–3 sausages, and finish with parsley.
Notes
Say a little prayer that you have leftovers! Chop the sausages into bite-sized pieces, toss them with your favorite pasta and the remaining tomato sauce, and finish with a generous shower of freshly grated Parmigiano Reggiano. It’s an entirely new and equally delicious dinner.
Leftovers also freeze beautifully, making this a wonderful dish to prepare ahead for an effortless weeknight meal.
Nutrition
- Serving Size: 6