450g ripe plum or cherry tomatoes, quartered or halved, depending on the size
2 red onions, cut into wedges
1 red pepper and 1 yellow pepper, deseeded, cored and cut into chunks
3 garlic cloves, unpeeled
2 courgettes, trimmed and cut into chunks
Few fresh rosemary sprigs (optional)
2 tbsp olive oil
8 chunky sausages
1. Preheat the oven to 220C/fan200C/gas 7. Toss the tomatoes, onions, peppers, garlic, courgettes, rosemary and oil together in a large roasting tin and roast for 10 minutes, until softened slightly.
2. Stir the vegetables well and arrange the sausages over the top. Return to the oven for a further 20 minutes, turning the sausages, until evenly browned.
3. Push the sausages aside. Pop the garlic from their skins, and mash with some of the tomatoes and mix. Season and serve with the sausages.
- Wine note: many rich, peppery southern French reds work here – but a spicy, rounded Côtes du Rhône-Villages is especially fabulous.