Roasted Italian Sausages with Tomatoes and White Beans

Dear Ellen,
I finally found the recipe you were talking about here. It's funny how many different ways we've made it! This recipe is super-versatile. You can switch out the starch for pasta as you did, or potatoes (I think I've done this). I've thrown in leftover veggies like asparagus and broccoli, too.

Mee Maw's Roasted Italian Sausages with Tomatoes and White Beans

Ingredients:
2.5 lbs sweet Italian Sausage links cut into 2-3 pieces
3 pints cherry tomatoes
4 garlic cloves, sliced
1 medium onion, cut into 1.5 inch chunks
3 T olive oil
1.5 T balsamic vinegar
2 tsp dried thyme leaves
2 whole bay leaves
S+P to taste
3 10 oz. cans white beans, drained, with 1/2 cup liquid reserved

Adjust oven rack to lowest position and prehead to 425.

Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes.

Remove from oven, stir in beans and reserved liquid. Continue cooking until heated through, about 10 minutes longer. Remove bay leaves and serve. Serves about 6-8.