Yield: 8 servings.
Special thanks to Pam Anderson for sharing this amazing recipe from her book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers. Janet Kenna has adapted this recipe to use “dozens of cherry tomatoes that ripen all at once.”
2˝ pounds sweet Italian sausage links
3 pints cherry tomatoes
1 medium-large onion, cut into 1˝inch chunks (I used one large Vidalia onion.)
4 large garlic cloves, sliced
3 tablespoons extra-virgin olive oil
1˝ tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven.
Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans and continue to roast until casserole has heated through, about 10 minutes longer.
Remove bay leaves and serve.