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Italian Sausage and Stewed Tomatoes

yields ~3-4 servings


  • 1 Yellow Onion

  • 1/4 cup Olive Oil (enough to coat pan twice over)

  • 1/2 lb. Sweet or Hot Italian Sausage

  • 1 can (~15 oz) Peeled Stewed Tomatoes

  • 1 teaspoon fine Garlic Powder (or 2 cloves minced garlic)

  • 2 Tablespoons Parsley (dried or fresh)

  • 1 Bay Leaf

let's be Frank: This is best served over rice. 
Have an Instant Pot? Try this White Rice recipe!  


1. Prepare your ingredients: Chop your Yellow Onion up into desired lengths. Separately, cube the Italian Sausage into roughly 1" lengths.

let's be Frank: I usually keep the length about 1/4 of the onion.  

2. Pour the Olive Oil into a deep frying pan - this step is totally a judgment call. Turn the pan on a medium flame.

let's be Frank: There should be enough oil so that it coats the bottom of pan at least twice over.

3. Once the oil gets hot, add the Yellow Onion and cook until the Yellow Onion has "sweated". They should be mushy, not burnt or crispy!

let's be Frank: One way to test if the oil is hot enough is to drop one sliver of onion into the oil. If the oil starts to "hiss" or bubble, you're good to go!

4. Add the Italian Sausage and cook until sausage is no longer pink on the outside. It will likely still be raw inside and will keep cooking as we simmer. Be sure to continue mixing the meat and onions.

let's be Frank: The reason I had you prep the sausage in the beginning is that the onion can burn if you don't stir it or leave it too long. Prep early so you can focus on the stove.

5. Add the can of Stewed Tomatoes - yes, the liquid inside is fine to add too! Lower to a simmer or low flame.

6. Sprinkle in the Garlic Powder, Parsley and Bay Leaf. Stir occasionally.

7. Once fully cooked through, you'll see the tomatoes have broken apart (feel free to help them along, if needed). Remove from the flame and serve over a bed of rice.

let's be Frank: Have an Instant Pot? Try this White Rice recipe!
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