Sausage tatin with tomato confit recipe

John Morris's combination of sausage, caramelised onions, tomatoes and puff pastry makes a wonderful dinner party starter or light main course

Ingredients

• 3 large onions peeled and sliced
• 8 sSausages
• 4 plum tomatoes
• 2 cloves garlic
• 2 sprigs thyme
• ½ oz icing sugar
• Olive oil
• Sea salt
• Black pepper
• Puff pastry, rolled and cut into four 3? discs

Method

1. First, make the tomato confit. Cut the tomatoes in half, place in a bowl with the garlic, thyme, olive oil, salt, pepper and sugar. Toss together until fully coated and place on a greaseproof tray. Bake in a medium oven for 2 ½ hours.
2. Next, make the tatin. Cook the onion slowly until caramelised. Cook the sausages until lightly browned.
3. To assemble: first, butter a 3? oven proof pan. Place two halves of tomato confit in the pan face down.
4. Spoon a layer of caramelised onion on top followed by two sausages.
5. Cover with a disc of puff pastry and bake in the oven at 200ºC/400ºF/Gas mark 6 for 15 minutes.
6. Remove from oven and carefully flip onto the plate, tomato side up. Serve with salad and balsamic vinegar.