- Prep Time:5 mins
- Cook Time:20 mins
Chipolata & Tomato Braise
Believe it or not, you’ll only need one pan to make this dish. This Chipolata & Tomato Braise was made for popping in some extra veg, so we’ve added peas and carrots for a bit of colour and extra flavour. Don’t forget to put this one on the table with some garlic bread – it’s perfect for soaking up the sauce.
Original recipe by BETTER HOMES AND GARDENS | 1.7.15
+1 1 CAN (420g) EDGELL PEAS & CARROTS
- 1 tablespoon olive oil
- 1 brown onion, halved lengthways, thinly sliced
- 500g chipolatas
- 2 x 400g cans diced Italian tomatoes
- ½ cup grated mozzarella
- ¼ cup finely grated parmesan
- Basil leaves, to garnish
- ½ cup basil pesto
- Garlic bread, to serve
Preheat oven grill to high. Heat oil in a large deep ovenproof frying pan over a medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add chipolatas and stir to combine. Cook for 5 minutes or until chipolatas are browned.
Pour tomato into pan and bring to the boil. Simmer for 5 minutes or until chipolatas are cooked through.
GENTLY STIR IN DRAINED EDGELL PEAS & CARROTS.
Sprinkle over cheese and place under hot grill. Cook for 5 minutes or until cheese is melted and golden. Garnish with basil leaves and serve with pesto and garlic bread.
This recipe is perfect for adding vegies, try adding Edgell Mixed Vegetables or Edgell Baby Peas & Corn instead.
Instead of chipolatas, you could use any variety of flavoured sausage to give this dish a different flavour, just cut them into bite size pieces before cooking.