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Tomato & chipolata hotpot

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 500g extra-lean beef chipolata sausages, halved
  • 2 small brown onions, halved, thinly sliced
  • 3 tomatoes, coarsely chopped
  • 1 green capsicum, halved, deseeded, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 x 405g can Diced Italian Tomatoes (with Basil and Garlic)
  • 250ml (1 cup) water
  • Crusty bread (optional), to serve


  • 1
    Heat the oil in a large heavy-based saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion just starts to brown.
  • 2
    Add the chopped tomato, capsicum and garlic to the pan. Cook, stirring occasionally, for 2 minutes.
  • 3
    Add the canned tomato and water to the pan. Increase heat to high. Cover and bring to the boil. Uncover and cook for 4 minutes or until the mixture thickens slightly. Serve with crusty bread, if desired.

Source: taste.com.au


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