2 x 400g cans Napolina Cherry Tomatoes
2 tablespoons Napolina Extra Virgin Olive Oil
2 tablespoons Napolina Balsamic Vinegar
250ml chicken stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 bay leaves
1 tablespoon dried oregano
3 cloves garlic, finely chopped
8 good quality pork sausages
Preheat the oven to 190°c / 170°c / Gas Mark 5.
Pour 2 cans of cherry tomatoes into an ovenproof dish.
Add 250ml of chicken stock and stir together.
Finely chop 2 sprigs of fresh thyme, 2 sprigs of fresh rosemary and 3 cloves of garlic and add to the tomatoes.
Add 1 tablespoon of dried oregano, a pinch of salt, plenty of black pepper and 3 bay leaves.
Drizzle 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar over the tomato mixture and stir everything together.
Take 8 good quality pork sausages and place them on top of the tomatoes.
Place the dish in the oven.
After 30 minutes give the roasting tray a good shake and turn the sausages over.
Place the dish back in the oven for another 30 minutes or until the sausages are fully cooked through.
Serve with some crusty bread.