Seared Italian Sausages with roasted cherry tomatoes and shallots

 This recipe is from a new cookbook PIATTI given to Kevin from Daniel and Jaime. We have already made 3 recipes from it in less than a week! Actually a very simple and delicious recipe.

3 pints (2 1/2 lbs) ripe cherry tomatoes (on vine if possible)

4 small shallots ( ~ 6.5 oz) peeled and halved lengthwise

8 garlic cloves in their skins (I peeled them)

2 T olive oil, plus 2 t used later

1/4 t kosher salt

freshly ground black pepper

3T cold unsalted butter, thinly sliced

4-6 hot or mild Italian Sausage links ( I used a combination)

Fresh basil leaves for garnish

crusty bread for serving

Preheat oven to 400

In a 9x13 baking dish scatter the tomatoes, shallots, and garlic, Drizzle with 2 T olive oil and salt and pepper. Top with butter pieces scattered around pan.

Bake until tomatoes are wrinkled and some juices pooling in pan, about 25-30 minutes.

Meanwhile, pierce sausages in a place or two with paring knife to allow some juice to escape while cooking. In a large skillet over medium heat add the 2t olive oil and the sausages. Cook turning sausages occasionally until well seared and cooked through ( to 160 degrees internally) about 20-25  minutes.

Remove the tomatoes and stir briefly. Place tomatoes back in and nestle sausages into the mixture, Drizzle with sausage juices. Garnish with Basil. Serve with crusty bread.

NOTE: Kevin sliced the sausages for serving.