Tomato Week continues with this fabulous recipe I whipped up last week for this Italian Turkey Sausage & Roasted Tomato White Bean Stew. You all should know by now how much I love roasting things and these tomatoes added to this stew was no exception. This dish was packed with wonderful flavors and was the perfect all in one meal. It especially came in handy for us during the week as my oldest daughter has to go right from her sports practice to her SAT prep tutoring class without stopping home, so dinner is usually in the car served in a thermos. This tasted even better reheated after all of the flavors had a chance to meld together, so I wish I had doubled this recipe to keep some extra in the freezer! :)
Ingredients
- 2 cup cherry tomatoes
- 2 garlic clove, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 6 sweet Italian turkey sausage links
- 1 tbsp extra virgin olive oil
- 1/2 cup onion, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp dried oregano
- 1/2 cup tomato paste
- 1/4 cup grated pecorino Romano cheese
- 1 can (15 oz.) cannellini beans, rinsed
Directions
- Add tomatoes, 1 clove of chopped garlic, vinegar, and oil to bowl and season with salt and pepper.
- Mix well then add to a baking sheet and bake at 425 degrees for approximately 5-10 minutes or until tomatoes start to burst open.
- While the tomatoes are roasting, heat 1 tbsp. oil in your Dutch oven or pot, remove the casings from your sausage and add to your pot. Cook the meat thoroughly so there is no pink, then add in your onions and garlic.
- Saute until the onions start to soften, then add in your cooked tomatoes, basil, oregano, tomato paste and cheese.
- Mix well then simmer for 30 minutes. Add in the beans and simmer for an additional 15 minutes.
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