Sauteed Sun Golds with Sausage

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Sun Gold cherry tomatoes are a treasure. After you’ve had your fill eating them out of hand, consider cooking with them. They are best when subjected just briefly to heat so that the sweetness is intensified but the freshness remains.

You can substitute two fresh Italian sausages for the precooked, cooking them before slicing into 1/2-inch coins. Precooked brown rice can be found at some grocery stores, often in the frozen aisle.

Sauteed Sun Golds and Sausage

Sauteed Sun Golds and Sausage

Prep time: 15 minutes; Cook time: 4 minutes; Serves 2.

Sun Gold cherry tomatoes are a treasure. After you’ve had your fill eating them out of hand, consider cooking with them. They are best when subjected just briefly to heat so that the sweetness is intensified but the freshness remains.

You can substitute two fresh Italian sausages for the precooked, cooking them before slicing into 1/2-inch coins. Precooked brown rice can be found at some grocery stores, often in the frozen aisle.

Per serving: 707 calories, 44 g fat (13 g saturated fat), 72 mg cholesterol, 58 g carbohydrates, 24 g protein, 1,468 mg sodium, 7 g fiber

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pint Sun Gold cherry tomatoes, sliced in half
  • 1/4 teaspoon salt, about
  • 4 precooked Italian sausages, about 9 ounces total, sliced in about 1/2-inch pieces, crosswise
  • 1/2 cup green olives, pitted, cut in quarters lengthwise
  • 2 cups precooked brown rice, heated
  • 1/2 cup fresh goat cheese or blue cheese crumbles

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes; season with a good pinch of salt. Cook, stirring occasionally, just until tomatoes begin to soften, about 2 minutes. (Tomatoes will continue to cook with the other ingredients, so they should not cook too much at this stage.)
  2. Stir in the sausage. Turn the heat to medium. Cook until just heated through. Off the heat, stir in the olives. Serve in big bowls over the rice, topped with the crumbled cheese.
http://food.lohudblogs.com/2014/09/26/sauteed-sun-golds-with-sausage/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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