roasted sausages

Needing a fast one-dish meal for a party the other night, I made my Sausages and White Beans, Cassoulet-Style from Perfect One-Dish Dinners.  Coincidentally Dana Booth tweeted (@DGCBooth) me yesterday and said that she had made it the same day I had.  Since the weather is turning a little chili, we decided to re-run this golden oldie.

Roasted Sausages with Tomatoes and Onions
Serves 4 to 6

1 1/2 pounds sweet Italian sausage links
4 cups cherry tomatoes
1 medium onion, cut into large dice
4 garlic cloves, sliced
2 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 1/2 teaspoons dried thyme leaves
2 bay leaves
Salt and pepper

Adjust oven rack to lowest position and heat oven to 425 degrees. Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a 13- by 9-inch pan. Set pan in preheating oven and roast, stirring once after 30 minutes, until sausages are brown and tomatoes have reduced to a thick sauce, 50 to 55 minutes. Serve this on its own, with mashed potatoes, or even quick polenta.