I really want to start sharing more of my recipes with you.
“What are some of your go to dinner recipes?”

“What are you eating?”

…two very common questions in my DMs. We are a very busy sports family, I volunteer/work/help at the kids’ school, and I run my business, too. But we rarely hit the fast food drive through– though I’m NOT saying we never do. Because sometimes a handful of Taco Bell roll ups works just fine on the go! 🙂

Anyway, I decided I would try to update a new recipe at least once a month on here. And although I’m not totally sure this is a traditional dinner; I think it could be! And it’s our dinner sometimes!

Put it into bowls like a chili and I’m sure it’s amazing. But, so far I’ve only plated it as a savory and filling dip… or spread? Or whatever plate this is? Appetizer? Because it’s GREAT to take to parties and trust me that it’ll be a hit!

So, when summer hits the fresh veggies and fruit in abundance are one of my favorite things. But, especially the tomatoes.

Now, I am not a gardener. I wish I was. Well, only for the fact I would have a lot of fresh veggies in arms reach. But, not for the time factor or patience factor. I am not blessed with extra of either! 🙂 So although I grew up with a huge garden my parents grew every summer it was not a tradition I carried on into adulthood.

It would be a dream to work out a trade with someone who owns a garden….You bring me amazing produce and I make enough of any recipe for use both! Ha! Growing up with that garden year after year I can tell the difference between fresh veggies and what’s stocked on most store shelves these days.

But, again… tomatoes. Fresh organic tomatoes are next level. Raw or cooked… I can’t get enough. This recipe is a refreshing summer snack with crackers, it can be in a bowl on it’s own, or it can be paired with a warm crusty bread for more of a comfort food.

This can also be a meatless recipe by leaving out the sausage. Or you can omit the beans if they aren’t for you either. You can use a soft vegan cheese substitute as well if that’s your preference. It’s very versatile and tastes amazing any way you do it. I will include all the things in my version but play with it and let me know what you think!

So, first I just brown and break up the sausage. I like a little spice, but you can use a spicy Italian sausage or a mild one. Or omit the sausage if you want and skip to the next step. Then I drain the grease and set aside.

After that’s taken care of, I heat some oil in a pan and add garlic and onion to sauté. Have non-onion lovers in your house (you know… they hate them)? Me, too! Here’s my trick because I find that often my friends and loved ones who don’t think they like onions won’t want chunks but they love the onion flavor in things. So, I puree the onion in a chopper. If I’m doing some sinful awful cooking lawbreaking… oopsie poopsie. But, it works great and is a time saver, too.

#1- I was actually out of red onion here so I subbed white. It works just fine, but I think the red is better. #2- Yes, those are dinosaur salt and pepper shakers in my kitchen. #BoyMom. :). Jack has outgrown his dinosaur obsession now, but when he was much younger he begged me for them and how could I refuse? I actually kind of love them anyway.

Then from there I add tomatoes and water. I simmer for awhile over medium heat until they are tender/soft. Then it’s time to break up the tomatoes. I am sure you could remove from the heat and use an immersion blender, but I use my good old fashioned potato masher. Works like a charm!

After that it’s just about time to wrap up the cooking process. Add the drained can of beans, put the sausage back into the pan, and heat through. I season to taste with salt and pepper. Then it’s ready to plate!

I plate it on a 10×10 plate I have with a nice edge to it, but I am sure there are endless options for that. Then I top with some burrata that I gently break open, some chopped basil, and pine nuts. You could omit the pine nuts too, but I like them with it. Then I drizzle with a little olive oil and it’s ready to go!

Again, the serving options are many. Crackers, bread, or I bet making it into a bowl and stirring up that cheese would be incredible, too! As I’m typing this I just imagined this mixed with pasta in a bowl….. omg….. yummmmm!

Just posting this pictures is making me want to make it again! We have eaten this so many times in our house lately. And yes, sometimes it IS dinner! It’s so filling anyway. Plus, I’m just obsessed with burata lately! Anyone else? I could probably just have section after section of burata recipes these days!

ENJOY!!

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Here’s what you’ll need:

1 lb Italian sausage (I like spicy/hot variety but regular works fantastic, too)

1 Tablespoon olive oil

2 cloves garlic (I am known to just always add extra garlic)

1/4 cup red onion, chopped

3 cups tomatoes, roughly chopped (I like heirloom or cherry, but I’ve used anything and it works)

1 can cannelloni beans, drained

salt and pepper

Pine nuts

Basil

Burrata

Here’s What You’ll Do:

1. Brown and break apart the sausage. Drain and set aside.
2. Heat olive oil over medium high heat and add onions and garlic. Lightly brown.
3. Add tomatoes and water. Simmer until tomatoes are soft and liquid is cooking out of them. Mash until they are a mix of chunky and liquid.
4. Add sausage and beans and cook into warmed through. You can lightly mash them also if you’d like.
5. Add salt and pepper to taste
6. Remove from heat and dish.
7. Top with burrata and split open lightly.
8. Top with basil, pine nuts, and olive oil.
9. Enjoy with crusty bread, crackers, or eat just as is!