Roasted Italian Sausages with Tomatoes and White Beans

By Lori01

Ingredients

• 2-1/2 pounds of Sweet Italian Sausage links (Pork or Turkey)cut into 2-3" links
• 3 pints of Cherry Tomatoes (used 2 large fresh tomatoes)
• 1 med-large Onion, cut into 1-1/2" chunks
• 4 Garlic Cloves, sliced (a must)
• 3 Tbls Extra Virgin Olive oil
• 1-1/2 Tbls Balsamic Vinegar (a must)
• 2 teas dried Thyme Leaves
• 2 whole Bay Leaves
• Salt and Pepper to taste
• 3-16 oz cans of White Beans such as cannellini, drained with a 1/2 cup of liquid from the beans reserved

Preparation

Step 1

Adjust the rack to the lowest position and 5 minutes before you are ready to put the food in, turn the oven to 425.

Mix everything except for the beans and their reserved liquid in a roasting pan. Place in the oven and roast until the sausages are browned and the tomatoes have reduced to a thick sauce, about 45 minutes. Remove from the oven, stir in the beans and reserved liquid. Roast for an additional 10 minutes. Remove the bay leaves and serve.

TIPS:
I found that most of the tomatoes cooked away. I am sure that the smaller tomatoes may do the same thing. I cut the tomatoes into large wedges. This is due to high temps and I am not sure that I would bake it on the lowest oven rack again as mine was done in about 25 minutes. I used 4 veal sausages. 3 large tomatoes, 3 cloves of garlic, 1 can of the beans, and a very generous handful of fresh spinach to pour it onto.