Preheat the oven to 350°F/180°C, combi steam setting. If your oven has variable steam settings, choose 50% (med steam). If not, don’t worry! Just select combi steam and the correct temperature and the oven will take care of the rest.
Put the potatoes, garlic, bell pepper, herbs and tomatoes into a large ovenproof pan. I used an enamel rectangular 9x13”/32x22cm pan, but use anything you have as long as everything can fit in a single layer.
6 potatoes, 4 cloves garlic, 1 bell pepper, 2 stalks rosemary, 2 stalks thyme, 2 tomatoes
Drizzle the vegetables with most of the oil and all of the red wine vinegar, and season well with salt and pepper. Toss gently to combine. Add the sausages to the pan, wiggling them a bit so they nestle into the vegetables. Drizzle with the remaining oil and sprinkle with salt and pepper.
1/4 cup extra virgin olive oil, 1 Tbsp red wine vinegar, 6 pork sausages, 1/2 tsp salt, 1/4 tsp cracked black pepper
Bake in the preheated oven for 20 minutes. Turn the sausages over and cook until the sausages are golden and the potatoes beginning to colour, about a further 10-15 minutes.
Serve immediately with crusty bread to mop up the juices.