Toad in the hole with roasted tomatoes and rosemary

By sarah_carroll

Ingredients

• 1/4 c olive oil
• 8 pork sausages
• 8 bacon rashers
• 2 c plain flour
• 2 eggs, lightly beaten
• 500 g, cherry tomatoes
• 2 T rosemary leaves
• 350 g jar onion marmalade or tomato relish

Preparation

Step 1

Preheat oven to 220C.
Add T oil to a 3 litre roasting pan, then place in the oven for 10 minutes to heat up.
Meanwhile, wrap the sausages in bacon. Heat remaining oil in a large frypan over medium heat and cook sausages for 10-12 minutes, turning, until browned all over.
Sift flour into a bowl and gradually whisk in egg and 400ml water until smooth.
Arrange sausages in the preheated pan and pour batter around them. Scatter with tomatoes and rosemary, then bake for 20-25 minutes until risen and golden.
Warm marmalade or tomato relish until heated through. Serve drizzled with sauce.