Sausage, Vidalias and Tomatoes

  • Yield: 6 servings


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