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Sausage, Vidalia Onions and Tomatoes

August 13, 2011
by Jackie Garvin
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Sausage, Vidalia Onions and Tomatoes


From Quick-fix Southern


Sausage, Vidalia Onions and Tomatoes


A good, hearty quick-fix meal that ‘s perfect for a hectic mid-week dinner.


2 tablespoons olive oil

1 1/2 pounds Italian-style sausage links

1 medium Vidalia onion cut in half moons

1 clove garlic, minced

1 (28 ounce) can chopped tomatoes

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 cups cooked rice,  for serving


Heat olive oil in large pan over medium heat.  Add sausage. Brown on both sides – about 5 minutes per side.  Remove the sausage to a cutting board and cut into 1-inch pieces.


Return the sausage the pan.  Add onion and garlic.

Cook for 4 minutes.

Add tomatoes,  chopped basil, salt and pepper.  Simmer for 5 minutes.

Serve with rice.  I prefer Basmati rice.

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6 Comments leave one →
  1. Barbara Starling permalink
    September 28, 2011 7:39 am

    What is the difference in basmati rice and maybe Uncle Ben’s?
    Is it an ethnic rice found in specialty departments?
    I’ve seen it in other recipes you’ve posted, but if I’ve ever had it, I didn’t know about it. haha
    Thanks Jackie!
    Have a good’un!

    • Jackie Garvin permalink
      September 28, 2011 11:41 am


      Basmati rice is a long grain rice like Uncle Ben’s but it has the most wonderful buttery flavor sort of like buttered popcorn. I love the flavor, but I really love the texture. I might have a little less starch in it than domestic long grain rice because it cooks up so nice and it’s never sticky or gummy. I buy at Sam’s Club but I have seen it in regular grocery stores. 🙂

  2. Mary Ann permalink
    September 28, 2011 11:02 pm

    Sausage is always my quick go to dinner and usually with peppers and onions!

    • Jackie Garvin permalink
      September 28, 2011 11:12 pm

      Mary Ann,

      This recipe puts a different twist on that favorite stand by with the addition of tomatoes instead of peppers. It’s a nice change! 🙂

  3. Chris Vinson permalink
    August 14, 2012 5:25 pm

    This looks so simple and delicious, and I’m thinking it would be yummy with polenta, too!

    • August 14, 2012 7:58 pm


      It really is tasty. I enjoy cooking it AND eating it. It would be great with polenta. Of course, I would make grits! 🙂

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