Italian Sausage With Tomatoes and Olive Sauce

Italian Sausage With Tomatoes and Olive Sauce

A few weeks ago I posted a recipe for raviolis with tomato and olives

After dinner was done I had enough sauce left to put away in the freezer to use at another time. Today is that other time.

Today I put Italian sausage in the over and covered them with the left over tomato and olive sauce.

For about 35 minutes at 375 degrees.

The last five minutes I put some mozzarella on top of the sausage.

It turned out great. I love the salty taste of the olives and the nice shape taste of the tomatoes.

Below is a recipe for the Tomato and Olive Sauce in case you didn’t make this dinner. Don’t worry its simple and fast.

Tomatoes and Olive Sauce

Ingredients

1   small onion, cut into thin wedges

1   can (14.5 oz) diced tomatoes with basil, garlic and oregano, untrained (if you just have the regular tomatoes in the can just add about a quarter of a teas. Of each of the spices and garlic)

¼   cup sliced ripe olives (that’s green olives)

2   tablespoons shredded Parmesan cheese

1   tablespoon basil

Directions

• 1   in 8-inch nonstick skillet, cover and cook onion over medium heat 3 to 5 minutes, stirring occasionally, until crisp-tender.

2,   Uncover; stir in tomatoes and olives. Cook uncovered 3 to 5 minutes, stirring frequently, until thoroughly heated.

• 2 Cook for 3 to 5 minutes more, stirring occasionally, until sauce is desired consistency. Sprinkle individual servings with cheese and basil.