Roasted Cherry Tomatoes & Sausages

As promised, here is the recipe for my super easy Roasted Cherry Tomatoes & Sausages. I made this recipe a few days ago for a couple of reasons, 1) I had a lot of cherry tomatoes left over from my farmers market purchases and 2) Roomie #2 was cooking in the kitchen as well that evening. While we have a rather large kitchen with plenty of space for cooking, we have yet to purchase enough pots and pans to have two completely separate meals cooking at once. We are slowly buying up a good collection but it will take some time. Until then, when the kitchen is busy, my trusty cast iron skillets take a starring role. (Those I do have a lot of!)

Once the garden grows bigger and we have a glut of cherry tomatoes, I plan to make this dish again for a harvest-type dinner with the roomies. This will mean two pans since Roomie #1 is a vegetarian. Usually that would mean that I would use mushrooms as a substitute and we would all have the same dish but, for whatever reason (I think it is the texture), she doesn’t eat those either. Two pans it is. One with meat sausages and one with faux-meat sausages. This way, we have plenty!

This recipe is easy, and, if you use the right kind of sausages, quite healthy. All you do is toss all the ingredients together and roast until the tomatoes are cooked to you liking. Nothing easier than that! I like to serve it over creamy polenta but pasta or even mashed potatoes would be yummy as well. As with many of my recipes, simply change up the spices and you can have a totally new dish. Try chicken sausages and sage or thyme. Maybe chorizo and cumin…or do the Hawaii version with Portuguese sausage! All are good options. Just look for the best sausages at your grocery store and go from there. You never know just what you will end up with until you put it together anyway, right?


Roasted Cherry Tomatoes & Sausages

  • Servings: 2
  • Print


  • 4 cups cherry tomatoes
  • 3 Italian sausages
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil, optional
  • ¼ cup red wine
  • 2 tbsp basil, roughly chopped
  • Salt & Pepper, to taste
  • Polenta or pasta, for serving


  1. Preheat oven to 350* F
  2. In a medium cast iron pan, toss cherry tomatoes, garlic, rosemary, balsamic vinegar, and olive oil (if using – the sausages have plenty of fat by themselves if you wish to leave this out); place sausages on top of the tomato mixture; roast for 20 minutes, flipping the sausages after 10 minutes if you think they are getting too crisp on the top
  3. Remove the pan from the oven; pop cherry tomatoes with a fork; push the sausages down so they are partly covered with the tomatoes; add wine; roast an additional 15 minutes; top with basil; roast 1 minute, until basil is wilted; season with salt & pepper to taste
  4. Serve over polenta or pasta

7 thoughts on “Roasted Cherry Tomatoes & Sausages

  1. Pingback: Fresh Ricotta | Recipes From Molly

  2. Pingback: Soaked Barley & Herb Salad | Recipes From Molly

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s