Baked Sausage, Tomatoes, and Olives

One-pan meals are experiencing a boom in popularity, and I can understand why—easy, delicious, low clean up, perfect for a weeknight meal. I especially like adding colorful veggies, like the rainbow-colored tomatoes in this recipe. I’ve added a Mediterranean flavor with the addition of olives, caper, and feta cheese.
Clean-up is easy when you use non-stick sheet pans. My favorite is William Sonoma Goldtouch bakeware for all my baking and cooking needs. One-time purchase and well worth the money.

1.5 pound Gourmet Medley Tomatoes

1 package chicken Italian style sausage (5 sausages)

8 ounces feta cheese, cut into pieces

1 cup pitted Mezzetta Castelvetrano olives, sliced

2 tablespoons capers

2 tablespoon olive oil

2 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

2 tablespoon lemon juice

Preheat oven to 424F.

Place tomatoes on the sheet pan and nestle sausage and feta cheese in between. Top with olives and capers.
Combine oil with the remaining ingredients except for the lemon juice—drizzle oil mixture over the sausage, tomatoes, feta cheese, olives, and capers.
Sprinkle lemon juice on top.
Bake for 35 – 40 minutes until sausage and tomatoes brown. And feta is bubbling.



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