There are more and more delicious tomatoes around and it's just going to get better! I especially love all the different coloured ones you're starting to see in the stores. Pretty soon I'll be able to just go in my backyard and pick what I need for my dishes. I can't wait!
I used a spicy globe basil out of my herb pots for this recipe. It has a very unique flavour and smell compared to most basils, but you can use whatever you have on hand. 👌🏻
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
1 pound ground spicy sausage (lamb or pork is best)
1 small sweet onion, diced
2 medium zucchini, thinly sliced into rounds
4-5 medium heirloom tomatoes or regular, roughly chopped
2 teaspooons paprika
kosher salt and pepper
1/2 cup red wine
1-2 large handfuls fresh baby spinach
1/4 cup fresh basil, roughly chopped
1 block halloumi cheese, sliced
1 cup heirloom or regular cherry tomatoes
toasted ciabatta bread, for serving
Instructions: 1. Preheat the oven to 425 degrees F. 2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Add the zucchini and cook 2-3 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the paprika and season generously with salt and pepper. Stir in the wine. Add the spinach, cover and simmer 5-10 minutes or until the tomatoes are soft and have released their juices. Stir in the basil. 3. Arrange the halloumi in an even layer over the sauce. Sprinkle the cherry tomatoes over top and transfer to the oven. Bake for 10-15 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil and toast for dipping.
Veggie Option: If you want to keep this vegetarian, I recommend adding one pound of mushrooms or any other veggie you love in with the onions. Adding extra veggies will take place of the meat and bulk up the sauce for you. I always have pre cooked lentils on hand to add to dishes like this to bulk it up a little and add extra protein.