I figured I’d take advantage of what’s going to be the last of the tomato supply around these parts (until next summer) by slow roasting them and tossing them together with an assortment of Italian-like odds ‘n ends I had lying around.
- 1 lb hot Italian sausage
- assortment of veggies (eggplant, onion, mushrooms, zucchini, etc.), chopped
- 2 pints cherry tomatoes, halved
- olive oil
- fresh mozzarella or raw cheddar
- fresh basil, chopped
Preheat your oven to 300ºF. Line a sheet pan with a silpat, if you have one, or parchment paper (just to keep the little buggers from sticking). Place the halved tomatoes, cut side up (skin side down) on the sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Place in the oven and let them cook down until the tomato edges are slightly crisp, curled up and the juicy insides no longer quite so juicy–about 20 minutes. Once the tomatoes are done, remove them from the oven and crank up the oven to 375ºF.
In a large saute pan, brown the sausage along with any other vegetables you’re using.
Now it’s time for assemblage. Get out an oven-safe baking dish, somewhere around 8×8, and start layering with the sausage/veggie mixture. Now add the oven roasted tomatoes, basil and cheese. Continue layering until everything’s all used up, trying to end with cheese and basil.
Stick in the oven and get the cheese melty and gooey, anywhere from 5-10 minutes.