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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Save the slicing and dicing for the dinner table -- tonight, it's all about the sizzle.
A trick for a quick meal is to save the slicing and dicing for the table: Cooking vegetables whole saves time by letting you cut straight to the sizzle. High-quality ingredients (even hothouse tomatoes) need little help to make their flavor shine -- and fresh sausages, which lend spices and depth to the recipe, rarely hurt.
More: Learn how to grind your own sausage at home.
This one-dish favorite is also incredibly versatile -- serve it with a hunk of bread for a casual dinner or spooned over wilted greens or al dente spaghetti; the juices from the smoky burst tomatoes will make an irresistable sauce. Pork sausages -- mild or hot -- are a perfect pairing for this dish, though your favorite fresh chicken or turkey sausage with similar seasoning and texture will swap in seamlessly.
10 ounces small sweet peppers
1 pound (about 10) medium tomatoes on the vine
1/2 cup cherry tomatoes
2 garlic cloves, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 links (about 1 pound) fresh mild Italian sausage
Photo by Caroline Wright