Recipes › Heat Tolerant Tomato › Tomato and Sausage Sheet Pan Dinner
Tomato and Sausage Sheet Pan Dinner
A no-fuss sheet pan dinner where halved heat-tolerant tomatoes and Italian sausages roast together with onion, bell peppers, and fresh herbs until caramelized and charred at the edges. The tomatoes collapse into a natural sauce that coats everything. On the table in 40 minutes with almost no cleanup.
Heat Tolerant Tomato is usually ready May to June. More heat tolerant tomato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lb heat-tolerant tomatoes, halved
- 1½ lb Italian sausages, sweet or hot, pricked with a forkchicken sausage works
- 2 red bell pepper, seeded, cut into strips
- 1 yellow onion, cut into wedges
- 4 cloves garlic, unpeeled
- 2 sprigs fresh rosemary
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt and black pepper, to taste
Contains: sulphites.
Method
- Preheat oven to 425°F. On a large rimmed baking sheet, toss tomatoes, bell peppers, onion, and garlic with olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer.About 5 min
- Nestle sausages among the vegetables. Tuck rosemary sprigs between the sausages.About 3 min
- Roast 25-30 minutes, turning sausages once at the halfway point, until sausages are cooked through and golden, and vegetables are caramelized at the edges.About 30 min
- Squeeze the roasted garlic out of its skins and stir into the pan juices.About 2 min
- Serve directly from the pan with crusty bread to mop up the pan juices, or over polenta or rice.About 2 min
Tips
- Heat-tolerant tomatoes don't collapse as dramatically as regular tomatoes at high heat — they keep some shape while still releasing their juices into the pan.
- Leave space between items on the sheet pan; crowding creates steam and prevents caramelization.
- Slice sausages diagonally before serving for a nicer presentation.
Ring the changes
- Add a drained can of white beans to the sheet pan for a heartier, protein-rich version.
- Use chicken thighs instead of sausages for a lighter variation.
Keeping it
Refrigerate for up to 4 days. Reheat in a 375°F oven for 10 minutes.
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