2 pints cherry tomatoes
2 medium tomatoes, quartered
3 sprigs fresh thyme
2 cloves garlic, minced
2 tablespoons olive oil
¼ cup red wine
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes, optional
1 pound sausages
Prepare your grill for indirect heat. (For a charcoal grill, coals on one side and for a gas grill, half the burners set to high.)
Combine the tomatoes, thyme, garlic, olive oil, red wine and salt and pepper in a large foil baking pan. Add red pepper flakes if you want your sauce to have a bit more kick. Nestle the sausages into the tomato mixture.
Place the pan on the hot side of the grill and cook until the liquid starts to simmer. Move the pan to the cooler side of the grill. Cover, with the grill vents over the pan, and cook for about 20 minutes, turning the sausages halfway through, until they register 140º to 145ºF with an instant read thermometer.
When the sausages have cooked through, use tongs to remove them from the tomatoes and place them on the hot side of the grill. Cook for about 3 minutes, turning occasionally, just until the outside is seared and crisp.
Return the sausages to the tomatoes. Serve immediately.