A super-simple California-Italian inspired dinner with slow-roasted sausages, tomatoes, garlic, and shallot. Serve with a dollop of basil pesto and plenty of grilled bread and butter for mopping up all the delicious, tomatoey pan juices!
This California-Italian inspired recipe of sausages roasted with super sweet summer tomatoes, garlic, shallot, and olive oil makes for an easy-breezy dinner ready in under an hour! Serve with plenty of grilled bread, butter, a fresh green salad, and a glass of your favorite crisp white wine!
Ingredients You’ll Need:
All you need to make this recipe is a few simple ingredients: Italian sausage links, cherry tomatoes, shallot, garlic, white wine, olive oil and pesto (store-bought or homemade). I like to serve the sausages with a crusty loaf of bread and good-quality butter but thats totally optional.
Step 1. Brown the Sausages
Brown the sausages on both sides just until they’re golden. No need to cook them all the way through, they will be going in the oven.
Step 2. Sauté the Tomatoes, Shallots and Garlic
Sauté the tomatoes, shallot and garlic together, stirring frequently for about 10 minutes until the tomatoes begin to burst. Add in the wine and bring everything to a simmer.
Step 3. Bake
Add the sausages back into the pan with the tomatoes and wine. Bake in a pre-heated 350F oven for 25-30 minutes. To serve, spoon the tomato mixture and sausages into a bowl, top with a dollop of pesto and serve with buttery grilled bread!
FAQs and Expert Tips:
You really don’t have to worry about your sausages being under-cooked as this recipe calls for substantial oven baking. If you’re unsure you can use a meat thermometer to check that internal temperature has reached 160F. There should be no pink color in the sausage.
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Roasted Sausage with Tomatoes and Garlic
- 4-6 links mild italian sausage
- ¼ c olive oil
- 2 pints cherry tomatoes
- 4 large cloves garlic grated
- 2 shallots thinly sliced
- ½ c dry white wine
- salt and pepper
For Serving (optional)
- 2 thick slices sourdough bread grilled or toasted
- good quality butter
- ½ c pesto
- Preheat the oven to 350.
- Heat the oil in a large, heavy oven-safe skillet over medium heat. Add the sausages and cook until brown on both sides, about 5 to 7 minutes. Remove from the pan and set aside.
- In the same pan, cook the tomatoes, garlic, shallot and a generous pinch of salt together for 10 minutes, stirring frequently. When the tomatoes begin to soften and burst, pour in the wine and bring to a simmer.
- Add the sausages back into the pan then transfer it to the oven and bake for 25-30 minutes or until the sausages are cooked through and the tomatoes are soft. Use the back of a wooden spoon to break up the tomatoes a bit.
- To serve, divide the sausages, tomatoes and pan juices between bowls. Top with freshly cracked black pepper and a spoonful of pesto. Serve with grilled bread and butter for mopping up all of the flavorful cooking liquid!
- Italian Sausage: Pork or chicken sausage is just fine. You can use mild or spicy if you prefer a little heat.
- White Wine: Any white wine is just fine. If you prefer to not cook with alcohol you can substitute stock/broth or water.
- You really don’t have to worry about your sausages being under-cooked as this recipe calls for substantial oven baking. If you’re unsure you can use a meat thermometer to check that internal temperature has reached 160F. There should be no pink color in the sausage.
- Leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.