Pepper

Roasted Sausage, Tomatoes, and Peppers

November 11, 2014

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. 

Roasted Sausage, Tomatoes, and Peppers

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

See the full recipe (and save and print it) here.

Photo by Caroline Wright

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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1 Comment

Rachel B. November 13, 2014
Such a good idea for this time of year. Yum! Will make this week with crusty bread.