For Sausage and Tomatoes:

1. Heat a large cast iron frying pan and place rosemary in the pan and the sausage links on top of the rosemary to cook.
2. When the sausage is slightly charred and almost cooked remove from the pan and set aside. Discard the rosemary.
3. Place the sliced onions in the same pan with half of the garlic and cook.
4. Sprinkle the onions with salt, fresh ground black pepper, dried oregano. Let the onions cook and get a slight char. Drizzle about a tablespoon of olive oil over the onions and toss. Remove the onions from the pan and set aside.
5. Place the tomatoes in the pan and sprinkle with salt. Let the tomatoes get a nice char and the gently smash with a spatula.
6. Add the onions back in the pan, along with the capers and toss. Add the sausage back in the pan and the rest of the garlic, place the heat to a gentle heat. Taste for seasoning. Cover the pan loosely.
7. Let this simmer at a gentle heat for about 25 – 30 minutes.
8. Serve with fresh grated Romano or Parmesan cheese, flatbread and the gremolata.

For the Gremolata:

1. Chop the parsley very fine and place in a small bowl. Add the rest of the ingredients and toss.
2. Taste for seasoning and serve the with fresh flatbreads.