SERVES 4 (change servings and units)
Ingredients
2 tablespoons olive oil
1/4 lb pancetta
2 lbs heirloom tomatoes, cored ~ Jess's note: this recipe could use even more than 2 lbs of tomatoes
5 fresh bay leaves or 2 dried bay leaves
2 tablespoons fresh oregano
1 tablespoon fresh rosemary
1 lb sausage
1 tablespoon olive oil
5-6 garlic cloves
Directions
1. Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs.
2. Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. Jess's note: 5 minutes is not long enough, I would do MUCH longer....45 minutes.
3. Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven fo...