RecipesVegan Field Roast Garlic & Fennel Sausage & Tomato Bake
Vegan Field Roast Garlic & Fennel Sausage & Tomato Bake
Servings2 to 4
Prep Time2 minutes
Cook Time25 minutes
Total Time27 minutes
Skill LevelEasy
2 tbsp (30 ml) olive oil
1 x 13 oz (367 g) Field Roast Italian Garlic & Fennel Plant-Based Sausages
2 cups (500 ml) cherry tomatoes
2 cloves garlic, minced
¾ tsp (4 ml) cracked black pepper
½ tsp (2.5 ml) fennel seed
½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) chili flakes (optional)
½ cup (125 ml) white wine or vegetable stock
½ cup (125 ml) packed fresh basil leaves
How to make it
Preheat oven to 375 F (190 C)
In a non-reactive, oven-safe skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Brown sausages on both sides and set aside.
In the same pan, add remaining olive oil and cherry tomatoes and saute until tomato skins begin to blister, about 1 minute. Add garlic, pepper, fennel seed, oregano and chili flakes, saute 30 seconds more then pour in white wine and bring to a simmer.
Return sausages to the pan and transfer to the oven. Cook until tomatoes are softened and mixture has thickened to a slightly saucy consistency, about 20 minutes. Stir in basil and adjust seasoning to taste.
Serve sausage and over creamy polenta, your favourite pasta or simply with a loaf of nice crusty bread.
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2 tbsp (30 ml) olive oil
1 x 13 oz (367 g) Field Roast Italian Garlic & Fennel Plant-Based Sausages
