Name: Mediterranean baked sausages
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 chipolata sausages; 1 onion, sliced; 1 clove garlic, crushed; 400 gram can diced tomatoes; 1/2 cup passata; 1 zucchini, halved lengthways, sliced; 1 teaspoon brown sugar; 1/4 cup pitted black olives; 2 tablespoon basil leaves; mashed potato, to serve

Ingredients

12 chipolata sausages

1 onion, sliced

1 clove garlic, crushed

400 gram can diced tomatoes

1/2 cup passata

1 zucchini, halved lengthways, sliced

1 teaspoon brown sugar

1/4 cup pitted black olives

2 tablespoon basil leaves

mashed potato, to serve

Method

1.Preheat oven to moderate, 180°C. Heat a large frying pan on high. Cook sausages for 4-5 minutes or until golden all over. Transfer to a 20 x 30cm shallow baking pan.

2.Sauté onion and garlic in same pan on high for 2-3 minutes. Add tomatoes, passata, zucchini and sugar. Season to taste. Bring mixture to the boil, then pour over sausages.

3.Cover pan with foil and bake for 15 minutes. Top with olives and basil. Serve with mashed potato.

This dish is also delicious topped with a mixture of ¼ cup grated parmesan, 2 tablespoons dry breadcrumbs and 2 tablespoons shredded basil leaves before baking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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