Panzanella & Sausage Bake
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
|1½ Tbsp||Plus 1 Teaspoon Extra Virgin Olive Oil, divided, plus more for oiling dish|
|3||Links Mild Italian Sausage|
|1||Small Sweet Onion, peeled and diced|
|1 Tbsp||Balsamic Vinegar|
|¼ tsp||Freshly Ground Black Pepper|
|2 cloves||Garlic, minced or pressed|
|¼ cup||Chopped Fresh Basil Leaves|
|1||(28 Ounce) Can Diced Tomatoes With Basil, garlic and oregano, undrained|
|4 cups||Cubed Ciabatta Bread, slightly stale or lightly toasted|
|½ cup||Grated Parmesan Cheese, plus more for serving|
Preheat oven to 350 degrees F. Coat the interior of one 2.5 quart baking dish lightly with oil.
Heat 1 teaspoon oil in a medium nonstick skillet over medium heat; add sausages. Cook, turning as needed, until sausages are cooked through and browned well on all sides. Transfer sausages to a cutting surface; add remaining oil, onion, vinegar, salt and pepper to skillet. Cook, stirring occasionally, until onion is tender. Add garlic; stir 10 seconds. Remove from heat; stir in basil.
Slice sausages into 1/2-inch pieces; place in a large bowl. Add onion mixture, tomatoes, bread cubes and parmesan; stir until well mixed. Spoon into prepared baking dish; bake 45 minutes. Allow to stand 10 minutes; serve sprinkled with additional parmesan.
This dish is like a savory bread pudding, and has quite a moist texture. For best results, bake in a round, deep 2.5 quart baking dish (a quiche dish is perfect). If using a shallow dish, reduce baking time.