I make a lot of slow roasted veggies in early autumn because the produce is so juicy and ripe, particularly the tomatoes, it doesn't take long to extract a rich flavour from them. This is a brilliant weekday recipe too because it takes about half an hour to make. I haven't included it in the recipe, but you'll notice there's bread on top of the tomatoes below, I just tore and tossed some old bread in a little extra virgin olive oil and placed little bundles of it on top of the tomatoes before baking. This dish is also very satisfying without the sausages and served with some good cheese and bread.
7 tomatoes (I used Roma)
1 large zucchini
1 clove of garlic
Handful of basil leaves
2 large or 4 small pork and fennel sausages
Pre-heat oven to 180C. Cut your tomatoes in half (or quarters if they are big) and zucchini in thick slices - place in the pan. Season with salt and drizzle generously with olive oil; gently toss to coat the vegetables.
Turn the tomatoes flesh side up and arrange the vegies snugly in one layer. Slice the garlic thinly and push garlic slices and basil leaves into the tomato halves. Put the tray in the hot oven.
Coat a medium fry pan with a thin layer of olive oil and heat over a medium flame. Using a sharp knife, make a cut lengthways, down the middle of your sausages. Place sausages cut side down in the hot pan. When you notice their little wings fan out, use your tongs to give them a press so they make contact with the pan and become golden and crispy (adjust the heat if the pan is becomes too hot). Turn them over and cook for a further minute. Don't overcook them as they will continue to cook in the oven.
After baking the tomatoes and zucchini for 20 minutes, take them out of the oven and fit the sausages snugly between. Return to the oven and cook for another 10 minutes. Best eaten straight out of the pan with good bread for those juices.