Sausage, Vidalias and Tomatoes

  • Yield 6 servings

Italian sausage marries well with tomatoes and sweet Vidalia onions.


2 tablespoons olive oil
1 1/2 pounds Italian-style sausage
1 medium Vidalia onion, sliced into half-moons
1 -- garlic clove, minced
1 -- (28-ounce) can chopped tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups cooked rice, for serving


  1. Heat the olive oil in a large stockpot over medium heat. Add the sausage and cook for 5 minutes. Turn the sausage and cook for an additional 5 minutes. 
  2. Using tongs, remove the sausage to a cutting board and slice into 1-inch pieces. Return the sausage to the hot pan. Add the onion and garlic to the pan. Cook for 4 minutes. Add the tomatoes, basil, salt, and pepper. Simmer for 5 minutes. 
  3. Serve over cooked rice.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.



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