Sundays are usually my biggest cooking days, it is how I “rest”. Although now the summer is here and my kitchen has no exhaust system, so I am sweating like a piggy in my kitchen. Especially if I am using the oven. Although pigs don’t sweat so um…. yeah, maybe like a dog? Well this was an oven roasting recipe and my kitchen felt like an inferno. Opening the windows does very little because it is so stinking hot outside. The kitchen has a ceiling fan, but it blows the flame on my gas stove and just swirls around hot air. It doesn’t really cool off. Oi, vey!
Anyway, Sunday after church I sent out a text message to several off my friends asking if they wanted to let me feed them and maybe play some games. I am telling you, if you offer people food they become your best friends. 😀
Also on a side note, can I express how much I LOVE and appreciate text messaging. You can contact a group of people all in one shot and never have to speak a word on the phone. Considering I am not a fan of phone chat, I believe this invention was created just for me. I LOVE, LOVE, LOVE text messaging and HATE voicemail. You are better off texting me then leaving me a message. My friends are fussing at me all the time because I have a 3 to 7 day turn around on voicemail. 😀
Ok back to the food. I can take no credit for this recipe. I found this on Kayotic Kitchen. I starred it as soon as I read it on my Google Reader. Her pictures are just so beautiful that I wished I could reach through my computer monitor and eat it. It is a perfect dish to make for guest and it requires minimal work. You basically throw it together and toss it in the oven. It was delicious, the tomatoes were perfectly sweet and the balsamic vinegar give it a great little tang.
I served this dish with toasted garlic bread and a zucchini parmesan crisp, which I will be posting later. I would highly recommend giving this a try and keeping it in your recipe box to make again and again. I got a symphony of Mmmmmm’s and Yums from my guests and hubby. Also the best part is that I got to use the fresh herbs from my new little window box herb garden. Which I will also be posting about in the future.
Now let me give you a tour of this delicious recipe.
First thinly slice 6 cloves of garlic
Take 2 small onions and cut them into quarters. The recipe called for red onion but I didn’t have any on hand, so I used yellow.
Sprinkle the onions and garlic over the sausages.
Drizzle 4 Tbs of olive oil over the sausages
Season with salt and pepper and using your hands mix them around making sure that the sausages are coated with the olive oil. Bake in the oven at 350 degrees for 15 minutes.
Wash your cherry tomatoes
Remove your sausages from the oven and toss in the tomatoes. Try and get them as snug between the sausages as possible.
Drizzle 4 Tbs of balsamic vinegar
In Kay’s recipe she tore the basil and added it at the very end, which I wish I had but I wasn’t paying attention. At this point my company was already here and I was cooking, shooting and talking all at the same time. 😀
Roast the sausages in the oven at 350 degrees for another 15 minutes or until the tomatoes are soft and juicy. Remove from oven and serve hot with bread. It’s that easy! Mmmmmm
Here is Hubby’s plate.
Italian Sausage and Balsamic Tomatoes (Kayotic Kitchen)
Holy cow! I was having a huge hankering for this very recipe but Kay’s site is still down. Thanks so much for preserving this!
I did make this and used hot italian links, this is one fantastic meal! It was way more than I expected,and would be a breat entertaining meal. Thanks.
Sometimes the simplest recipes are the best. I am glad you enjoyed it!
Made this tonight with store bought Italian Sausage (the kind that’s coiled up) and it was AMAZING! One thing I noticed after re-reading- did you use 4 or 2 tbsp. of oil? I used 4 but read in the ingred. list 2. Just curious.
When I was making it I was doubling the recipe because I was making 12 sausages. The ingredients at the end are based on the original recipe at Kayotic’s website.
I am glad you enjoyed it. 😀
Looks awesome, what brand of italian sausage did you use hot or mild? I can’t say I’ve ever seen beef sausages. Thanks.Beth
I got them from my butcher at Perry’s Food Store in Tulsa, OK. I got mild sausages.
No no no, this is not how we do this. I demand a repost and with red onion and fresh basil this time. Don’t make me come over there and spank you 🙂
I know! I know! I especially jacked it up by not paying attention to when the basil went in. *bowing* I’m not worthy! I’m not worthy!……LOL
Stacey Snacks says
Your photos are so terrific.
I saw this on Dutch Girl’s blog……I love roasted cherry tomatoes w/ a splash of balsamic over pasta……maybe I will add some sausages next time.
PS I will remember to text you, never leave a voicemail (I am the same way! I don’t even listen to voicemail anymore!)
Fearless Kitchen says
This looks great – the flavors work so well together! With regards to your kitchen temperature problem: My grandmother, who disdained air conditioning her whole life as “fancy stuff we don’t need,” had fans in the two windows in the kitchen. When she wanted to get hot air out of the kitchen, she’d turn them around. I kid you not. It worked.
Hi! This looks delish – thanks for sharing! You don’t mention where you use the Balsamic — I assume you toss the tomatoes in it before tucking them into the sausages? Or drizzle Balsamic across the tomatoes/sausages before popping the pan back in the oven for the final time?
Thanks for the heads up. Fixed. Can’t believe I forgot that. :\
Angie's Recipes says
This is really awesome! btw, I like your measuring spoon. very special.