5 minutes. One pan. These Italian sausage subs take no time to prep and will be the best sandwich at your next tailgate party. Fresh cherry tomatoes, herbs and a little balsamic cook together to make an amazing sauce for these sausage subs.
School starts in 2 days. My tiny Nutmeg will be in Kindergarten. Whaaaaa?????? How did that happen? And Eclair takes on second grade. Both will be in soccer, girl scouts and who knows what else. I’ve just ordered a new calendar and an organizer in an attempt to get on top of all of it with minimal stress (she types as a sharp, stress-induced pain shoots through her shoulder.) As the weather cools, I have a hankering for comforting, one-pot meals. And preferably ones that will have leftovers and take no time to prepare. If you are in the same boat, bookmark this recipe now.
First, you take a boatload of grape and/or cherry tomatoes and put them in a roasting pan. We’re talking a couple pounds of them. So if you have lots from your garden or CSA, this recipe is for you (so is this salsa and this ratatouille). Then you add a bit of garlic (OK a LOT of garlic), some herbs (no chopping, just snip ’em, rinse ’em and toss ’em in), and little oil and vinegar. Pile some sausage on top. And thrown the lot into the oven. An hour later: gloriousness. You could eat this over pasta, polenta, rice or some such. Or do what I did: pile it into a hunk of fresh Italian bread, add some amazing mozzarella, some fresh arugula and the results: quite possibly the best Italian sausage sub you have ever tasted.
- 2 pounds fresh grape and cherry tomatoes
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 sprigs fresh thyme
- 5 cloves garlic, chopped
- 2 Tbsp. Extra Virgin olive oil
- 2 tsp. balsamic vinegar
- 9 Italian sausages
- Crusty Italian bread,for sandwiches
- Fresh sliced mozzarella cheese
- Fresh arugula (optional)
- Preheat oven to 350F.
- Put the tomatoes in a large roasting pan, big enough to hold them in a single layer. Add the garlic and herbs and drizzle the oil and vinegar over them. Sprinkle with salt and pepper. Add the sausages and toss everything to coat with the oil and vinegar. Arrange so the sausages are on top, then bake for 30 minutes.
- After 30 minutes, give everything a stir and return to the oven for another 30 minutes.
- Discard the herbs.
- Layer some arugula and mozzarella in sliced Italian bread. Add the sausage and a scoop of the sauce and juices. Serve immediately.
Let’s be real, I’ll never turn down a good sausage sub. But this one looks absolutely irresistible. Must try this recipe ASAP!
Thanks Karly. And it’s sooo easy. I made enough for a couple meals – and I’ll probably make them again before tomato season ends.
You don’t cover the pan – is that correct?
Correct! No cover needed. Just let them bubble away.