Great fall recipe from the Milwaukee Journal and Sanford restaurant owner Justin Aprahamian
Makes 6 to 8 servings
Tested by Nancy Stohs
1 pound bacon, cut into ½- to ¾-inch pieces
1 large onion, cut into medium dice (about 1 pound)
8 cloves garlic, chopped (about 2 tablespoons)
4 to 5 pounds whole market tomatoes (mix of colors and sizes, including small cherry tomatoes), washed and left whole, larger tomatoes cored (Jeff note: I used tomatoes from the farmers market 3 very large red ones cut up)
About 2 ounces fresh mint or basil leaves, or a combination of the two, leaves torn or coarsely chopped
About 3 pounds good-quality fresh Italian sausage links (Jeff note: Outpost makes great Italian sausage and I ‘ve even used their chicken italians too!)
At least 1 loaf good-quality bread, slices toasted for serving (Jeff note: skip the bread unless gluten or carbohydrates are not a concern
Preheat oven to 275 degrees.
In a large sauté pan over medium heat, render bacon until golden brown. Add onion and cook about 5 minutes until translucent. Add garlic and cook a minute or two more. Add tomatoes and turn heat up to high. Cook over high heat to lightly brown tomatoes, about 3 to 6 minutes. Toss in basil and/or mint and stir.
Remove from heat and empty contents into a large roasting pan (14 by 10 inches). Disperse sausages in among the tomatoes. Place in oven and roast at least 1½ hours. Sausages should start to caramelize and tomatoes will break down and start to lightly caramelize as well. This can bake for a lot longer; to roast 4 to 5 hours, roast at a slightly lower temperature and mix a few times along the way (flip sausages over to brown on both sides).
Is this too much bacon? Not possible! Delicious and my 17 year son loves it too!