Roasted Sausage, Tomatoes, andĀ Peppers

November 7, 2014


Serves: 4

Ingredients

  • 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
In This Recipe

Directions

  1. Heat the broiler with a rack about 3 inches from the heat source. Combine the peppers, both types of tomatoes, and garlic in a broiler-proof shallow baking dish and toss with olive oil. Season with salt and pepper.
  2. Use a sharp paring knife to score sausage all over (slicing into the casing and about 1/4-inch deep into the meat, but not slicing through the sausage). Nestle the sausages into the vegetable mixture and broil for 15 minutes, or until the sausage is blistered and cooked through and the tomatoes have burst.

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Italian|Vegetable|Pork|Pepper|Sausage|Tomato|One-Pot Wonders|Fall|Gluten-Free|Entree

Reviews (11) Questions (0)

11 Reviews

Reena November 12, 2018
Added sliced onions, dried thyme, and balsamic vinegar. Finished with asparagus for extra vegetables. Delicious!
 
Connie August 20, 2018
I love this dish. It was so easy and quick to cook. It's great when in a hurry and want something yummy
 
[email protected] June 27, 2015
Disagree with this recipe in one way. Take a moment and chop off stems of the sweet peppers. Takes no time at all. Use a nice sliced yellow onion and add a few chopped green onions - add near end of bake along with a hand full of green (pitted) olives. Yummy. Any bread works. Fresh soft or toasted. Dijon Mustard must be available and consider pasta-spaghetti. Great recipie to mix/mash
 
Betsy B. April 7, 2015
This was exactly what I needed tonight - easy, but not boring! In fact, elegant in its simplicity. I threw everything in whole as directed, but I've had success roasting whole sausages with sliced onions and bell peppers in my cast iron before, so I just went that route. Everything was well-cooked and slightly browned after 25 minutes in a 450F oven. I browned it up a little more under the broiler to finish. Thanks for this tasty weeknight meal idea that involved ZERO chopping prep! :D
 
Virginia M. February 19, 2015
I made this last night with some modifications, and it turned out really well. I substituted more cherry tomatoes for the tomatoes on the vine since tomatoes aren't in season and I thought the cherry tomatoes would have more flavor (which I think they did). I also added some extra garlic to finish up a head and used 2 tbsp of olive oil. I had recently made EmilyC's Roasted Sausage with Broccoli and Fennel (https://food52.com/recipes/25869-roasted-sausage-with-broccoli-and-fennel) so I used her cooking technique of breaking down the sausages into little meatballs and roasting it all in the oven for about 20 minutes and then finishing it under the broiler. It turned out amaaaazing. There will be a lot of juice at the bottom of the dish which works really well as a sauce poured over your accompanying carb of choice. I served this over rice pilaf. Highly recommended! Thanks, CarolineWright!
 
karen C. November 17, 2014
Thanks! Glad it worked for you. I will definitely try it again :)
 
karen C. November 10, 2014
Do you broil on high setting or low? I tried low just to be safe and the peppers became more charred than yours, and the sausage didn't cook properly. It might be good to cover with foil for about 10 minutes before finishing. I loved the ingredients and it's a gorgeous dish that's easy to make.
 
yellowbinder November 12, 2014
karen, I'm thinking I'll halve the sausages lengthwise to insure they are fully cooked.
 
karen C. November 12, 2014
That's a good plan. And broil setting - high or low? Thanks so much!
 
yellowbinder November 12, 2014
Low, probably.
 
sherrybakes November 16, 2014
I broiled on high and it came out beautifully!<br />