Counter 08 · Sausage & Charcuterie
Grill-Pan Italian Sausages over Blistered Tomatoes
Sweet Italian sausages marked on a stovetop grill pan, then nestled into oven-blistered tomatoes and zucchini so their drippings melt into the juices. Bring bread.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
This is weeknight cooking from southern Italy, where tomatoes at their peak turn into the sauce without ever touching a saucepan. High oven heat bursts the skins and concentrates the juice while a grill pan gives the sausages those dark stripes indoors. The last step matters most: resting the cooked links on the hot tomatoes for a few minutes lets their fat run into the pan, seasoning everything. Use the ripest tomatoes you can find, and a mix of sizes gives you both jammy and chunky bites.
Method
-
Heat the oven to 450 F. In a 9x13-inch metal pan, toss the tomatoes and zucchini with 2 tbsp olive oil, the garlic, oregano, 1 tsp salt and some pepper. Roast 20 to 25 minutes, until the skins wrinkle and the juices bubble.
-
Meanwhile, heat a ridged grill pan over medium heat and brush the sausages with the remaining oil. Lay them on a diagonal to the ridges.
-
Cook the sausages 14 to 16 minutes, giving them a quarter turn every 3 to 4 minutes, until well marked and 160 F in the thickest part.
-
Pull the tomatoes from the oven and immediately stir in the vinegar so it sizzles into the juices.
-
Set the sausages on top of the tomatoes and return the pan to the oven for 3 minutes so the drippings run into the vegetables.
-
Scatter torn basil over the top and serve straight from the pan with thick slices of bread for mopping.
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