You are here: Home » Recipes » Sausage, Vidalias and Tomatoes Sausage, Vidalias and Tomatoes Recipe by Our Cookbook Collection Yield 6 servings Italian sausage marries well with tomatoes and sweet Vidalia onions. PrintEmail Ingredients 2 tablespoons olive oil1 1/2 pounds Italian-style sausage1 medium Vidalia onion, sliced into half-moons1 -- garlic clove, minced1 -- (28-ounce) can chopped tomatoes2 tablespoons chopped fresh basil1/2 teaspoon salt1/4 teaspoon freshly ground black pepper6 cups cooked rice, for serving Instructions 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. 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. Serve over cooked rice. Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.