Sausage and Tomato Stew

Name: Sausage and Tomato Stew
Cook time: 45 min
Total time: 45 min
Cuisine: Italian
Ingredients: 10 Sausages (With red onion if avaliable); 6 Tomatoes (medium); 3 Bacon Rashers. Chopped; 2 tbs red wine vinegar; olive oil; 2 ½ tbs Marjoram. dried; 3 rosemary sprigs; 2 ½ tbs thyme. dried; 2 or 3 Bay Leaves (whole); ¼ of a cup Water; 3 red onions (quatered)

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Cook: 45 mins

Italian Main Course

Ingredients

10 Sausages (With red onion if avaliable)
6 Tomatoes (medium)
3 Bacon Rashers. Chopped
2 tbs red wine vinegar
olive oil
2 ½ tbs Marjoram. dried
3 rosemary sprigs
2 ½ tbs thyme. dried
2 or 3 Bay Leaves (whole)
¼ of a cup Water
3 red onions (quatered)

Accompaniment

Method

1
Take your tomatoes cut a cross at the top (were the stalk would have been) Place them this side down in a large roasting tin and cover with some olive oil, put them in the ovan on 180 for about 10 mins or until they are soft and easy to peel. Peel your tomatoas over the tin trying to keep them intact and not lose any juice, discard the skins and put the tomatoes asside.

Brown the sausages bacon and red onions in a large skillet with olive oil, they don't need to cook through. when your satisfied add the rosemary, bayleaves, thyme and marjoram, it sounds a lot but this will help create a lovely rich tomato stew. Stir for a few seconds until everything is mixed in together, then add the water and red wine vinegar. stir for a minute or so and add the contents to the tin with the tomatoes, trying to get as much of the herbs and liquid as possible.

At this point you want to crush the tomatoes, they don't need to be chopped because its better to have thick chunks of tomato, just try to get most of their juice out. After doing this, stir it all together evenly so the sausages are mostly submerged.

Place the tin in the over at 180C for about 30 minutes, or until sausages are cooked through.
Serve with mashed potato.