Roasted Sausage with Tomato
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The beauty of roasting everything together is that the sausages get gorgeously caramelized while the vegetables soften and mingle with that tangy tomato sauce. Fresh tomatoes are packed with lycopene, a powerful antioxidant that's actually more available to your body when cooked, so you're getting real nutrition in every bite. Garlic adds incredible depth of flavor without extra calories, and the whole dish is naturally budget friendly. Serve it over pasta, with crusty bread, or simply on its own for a satisfying meal your family will love.
Ella x
Ingredients
- 8italian sausages(about 2 lbs, whole)
- 794 gcanned crushed tomatoes
- 6garlic cloves(sliced)
- 1red onion(cut into wedges)
- 1bell pepper(red, cut into chunks)
- 3 tablespoonsolive oil
- 1 teaspoondried oregano
- ½ teaspoondried thyme
- 1 tablespoonbalsamic vinegar
- 59 mlfresh basil(chopped)
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Line a large roasting pan with parchment paper or lightly oil it.
Tip: Parchment paper makes cleanup much easier while preventing sticking.
- 2
Arrange the whole sausages in the roasting pan and drizzle with 1 tablespoon of olive oil. Roast for 12-15 minutes until they develop a golden-brown color on the outside.
Tip: Sausages don't need to be fully cooked at this stage, just browned for flavor.
- 3
While sausages cook, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Tip: Watch the garlic carefully as it can burn quickly and become bitter.
- 4
Add the red onion and bell pepper to the skillet and sauté for 4-5 minutes until they soften slightly and develop light caramelization.
Tip: Caramelizing the vegetables adds natural sweetness and depth to the sauce.
- 5
Pour in the crushed tomatoes, oregano, thyme, balsamic vinegar, salt, pepper, and red pepper flakes. Stir well and simmer for 3-4 minutes on medium heat.
Tip: Taste and adjust seasonings if needed before combining with the sausages.
- 6
Remove the partially cooked sausages from the oven and carefully pour the tomato mixture around them into the roasting pan. Gently stir to coat everything evenly.
Tip: Pour the sauce around the sausages rather than directly on top to maintain their brown exterior.
- 7
Return the pan to the oven and roast for 15-18 minutes until the sausages are cooked through and the sauce has thickened slightly.
Tip: The internal temperature of the sausages should reach 160°F when checked with a meat thermometer.
- 8
Remove from the oven and stir in the fresh chopped basil just before serving. Taste and adjust seasoning if needed.
Tip: Adding basil at the end preserves its fresh, vibrant flavor.
Recipe Variations
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