Sweet & Hot Italian Sausage with Tomatoes

Happy TomatoFest!!! It’s my favorite time of year at the Market, tomato time. This recipe showcases the glory of cooked cherry tomatoes. It is super simple and features staple fresh and cupboard ingredients for a sweet and spicy dinner. The caramelized red peppers and onions are SO yummy and add a subtle sweetness, while the hot Italian sausages and habanero bring the spice. Feel free to add more or less pepper to match your tolerance. Habaneros lend a beautiful fruity flavor that pair nicely with the tomatoes and red peppers, and only adding 1/4 of a pepper is just enough to balance out with the sweetness.

Remember to taste as you go and to add lots of love. I recommend serving it alongside greens topped with fresh cherry tomatoes, sweet Italian red peppers and basil. I love meals that showcase the same ingredients in different ways. This recipe makes 2 servings. I hope you give it a try!

• Halee Jones

Ingredients

• 2 Sweet Italian Red Peppers*

• 1/2 Red Onion*

• 3 Hot Italian Sausages*

• 1/2 c. Basmati Rice

• 1 1/2 c. Water, Broth or Water + Boullion

• 1/3 c. Cherry Tomatoes*

• 2 Cloves Garlic*

• 1/4 Habanero* (optional)

• Basil*

• Salt & Pepper

• Olive Oil

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Prep ingredients

   • Thinly slice the onions and red peppers.

   • Mince the garlic and habanero.

2. In a medium skillet over medium heat, add the onions and peppers and add enough oil so they are all evenly coated. After 2 minutes, add salt and pepper. Saute until they become jammy and brown, it takes about 20 minutes.

3. Add the sausages and brown on 2 sides. Then, remove them from the pan.

4. Next, add the rice and then the water or broth. If you are just using water, add more salt. Taste and adjust.

5. Add the garlic and habanero and stir.

6. Turn the heat down to your lowest setting and add nestle the sausages and cherry tomatoes in the rice.

7. Cover and let simmer until the rice is soft and tender and all of the liquid has been absorbed by the rice. It will take 20 to 45 minutes.

8. Once cooked, turned the heat off and let it rest for 10 to 15 more minutes.

9. Top with fresh basil and bon appetit!