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Makes 10 sandwiches | Start to finish: 35 minutes
from Edible Seattle September/October 2009
We love preparing this in the fall when the weather is still warm during the day and the hints of cool arrive in the evening. And when vegetable shopping, you can find No. 2 heirloom tomatoes that are half the price of the nice ones and perfect for making a sauce—just ask the farmer. The sauce can be made the day ahead.
1/2 cup extra virgin olive oil
3 pounds Walla Walla onions, julienned
6 pounds red, yellow, or purple peppers, thick julienned
1 bulb garlic, roughly chopped
1/2 teaspoon chili flakes, or more if you like it spicy
1/2 cup capers
4 pounds tomatoes, large dice
1 cup chopped rosemary, thyme, and basil
Salt and pepper to taste
10 Skagit River Ranch hot Italian sausages
10 hoagie rolls of your liking
Olive oil for grilling rolls
For the sauce:
In a large heavy-bottomed pan over medium heat, add olive oil and onions and cook until slightly caramelized. Once browned and the onions are the color you like (they will be sweeter the darker they get), add the peppers, garlic and chili flakes. Once the peppers start to get a little tender, 5-10 minutes, add the tomatoes, capers, and herbs. (If there isn’t enough liquid from the tomatoes, you can add a little water.) Cook until the tomatoes are broken down and the mixture becomes like a stew or chunky sauce. Season with salt and pepper to taste.
For the sandwiches:
Preheat grill to high. Once it’s good and hot, lower the temperature of the grill to medium-low and put the sausages in place. Cook your sausages slowly and turn them often, so the casing doesn’t split and they hold in their moisture. Grilling should take 10-15 minutes.
If you made the sauce the day before, you can heat it up on the grill if there is room, or just heat it up on the stove in a large sauté pan. When the sausages are done, set them in the sauce to keep them warm.
Brush your rolls with olive oil, salt and pepper. Grill them slightly to crisp them up.
Drop the sausage into your roll and top with as much onion-pepper mixture that will fit.
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