Comforting yet light, this sausage and vegetable tomato stew will become your new favourite spring, summer and fall dish. With a ton of nutrient rich veggies and delicious sausage this tomato stew is sure to please everyone in the family.
Sausage and vegetable tomato stew is another childhood dish that I adore. Called Leczo (pronounced letcho) in Polish, this stew is full of flavour and so many healthy veggies. As a kid, I remember being very particular about which vegetables were allowed on my plate, but I loved this stew because it was so easy to just pick out what you like.
I now take that into account for my own kids. I serve the sausage separately, the potatoes separately and the veggies in yet another separate corner. This lets everyone only eat the components they like without me having to cook a whole other meal.
The other wonderful thing about this stew, that I appreciate now as an adult, is that it’s just so easy to make. The ingredients are simple, the chopping is quick since everything is in larger pieces and the cooking process is fast for a stew.
Preparing the Easy Sausage and Vegetable Tomato Stew
Ingredients
Sausage: I use a Polish smoked sausage which is already cooked so I don’t have to worry about raw meat. The flavour of the smoked sausage really comes out when you brown it so make sure to look for this at the store. Here is a good equivalent in my local grocery store of which you would need about 2 sausages.
Red Bell Pepper: There are Leczo recipes out there that call for a variety of bell peppers but I respectfully disagree. Though the other colours create a prettier plate, the sweetness of red bell pepper is unbeatable in this recipe. My recommendation is to use at least one red bell pepper or another sweet pepper like pimento peppers and then supplement with other varieties.
Onion: Onions are an important addition to this recipe. I like to use a simple yellow onion which has a nice sweet flavour once cooked.
Zucchini: Also known as courgette, this summer squash adds the perfect sweetness to this recipe. Zucchini and tomato sauce are the perfect pairing in my opinion.
Potatoes: I use yellow flesh potatoes in this recipe as they end up blending in very nicely with the rest of the vegetables in this stew. This is very much based on personal preference so feel free to use white flesh potatoes instead if that is what you have on hand.
Mushrooms: It’s definitely an optional ingredient that adds more texture than flavour to this dish. Though it does contribute a bit of an earthy flavour given the quantity it’s not a critical component of this sausage and vegetable tomato stew.
Stock: I use vegetable stock in this recipe but you can equally use water or water and bouillon powder. If you prefer a less saucy stew reduce the quantity to 1 cup. The stock
has two main purposes in this recipe. It helps to cook the potatoes a bit faster and it reduces the sourness of the tomatoes by diluting them.Passata: Passata is just tomatoes that have been pureed and strained for a perfectly smooth consistency. It is a key ingredient so make sure you use your favourite variety.
Sweet Pimento Paste: Made from pimento peppers, sweet pimento paste is savoury and full of flavour that can be added to any dish. This is a popular condiment in Portuguese cooking.
Paprika: I use sweet paprika and smoked paprika for this recipe. The former is not sweet in the sugary sense, but compared to its spicy and smoked siblings it is definitely the sweetest of them all. Smoked paprika is just as it sounds, smoked before it is dried and ground. It has a very deep and bold flavour so be careful not to overdo it if you choose to deviate from the recipe.
How to Make Sausage and Vegetable Tomato Stew
As always, start with preparing all of the fresh ingredients. This recipe is very simple so no need to worry that it’s moving too fast. You just want to be ready for the next step when it’s time to make sure nothing burns.
Ingredients Prep
Wash, core and dice the bell pepper. Cut the peppers into 1-inch pieces. Wash the zucchini, cut it in half and chop into ½ inch thick slices. Peel and dice the onion into ½ or ¼ inch pieces. Wash and slice the mushrooms and finally peel the garlic. Set all these ingredients aside.
You also need to peel and cut the potatoes. I like to cut the potatoes into half wedges. I find they cook faster and also fit better into every bite. The starchiness of potatoes can easily take over when you have a few bite-size pieces if the potatoes are cubed.
Lastly, slice the sausage. Depending on the size of the sausage you may also want to cut the slices in half.
The size of the pieces is really up to you. It will not change the flavour of the stew just the overall texture.
Cooking Time
Once all of your fresh ingredients are ready it’s time to cook. Pour the oil into the Dutch oven or pot and heat it up on medium heat. Once the oil is hot add the sausage and sauté for about three minutes stirring once in between. The goal is to brown the sausage pieces to enhance the smoky flavour.
Next, add the onion and cook for two minutes stirring occasionally. You want them to brown just a little. Make sure to scrape down the sides of the Dutch oven. Add the garlic and stir for 30 seconds and add the red peppers. Stir and cook for another couple of minutes just to begin to soften the peppers.
Next add the zucchini and mushrooms, stir and cook for another two minutes.
Add the vegetable stock and potatoes. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes to cook the potatoes. It’s ok if they are not fully cooked through but you want them to be almost there. The acidity in the tomatoes slows the heat transfer so they cook much longer in a tomato sauce. Cooking them a bit in the stock first speeds up the cooking process which I know we all appreciate!
After 10 minutes, pour in the passata, add the sweet pimento, sweet and smoked paprika and salt. Stir well to evenly combine all the ingredients, replace the lid and cook for 20 minutes. Make sure to stir every 5 minutes or so to prevent burning.
After 20 minutes remove the Dutch oven from the heat and let the stew sit for a few minutes before serving.
Is this stew sour or bitter like most tomato stews?
No! Or at least I don’t believe so. You will have noticed that I describe most of the fresh ingredients as some version of sweet. The reason this is so important in this recipe is to cut the sourness and acidity of the tomatoes. This is also the reason that I like to use stock in this recipe as it dilutes the tomatoes without overpowering the flavour. Many tomato stews call for the use of tomato paste. Since tomato paste is essentially concentrated passata, I skip this ingredient altogether to create a milder and sweeter overall flavour.
Substitutions
Sausage: There are a few substitutions if you are looking to make this tomato stew vegetarian. You can try a plant-based smoked sausage as a replacement if you like the texture and flavour that the sausage provides. Otherwise, skip the sausage altogether and add a can of chickpeas instead. Cook exactly the same as indicated above.
Sweet pimento paste: Pimento may not be a staple in your house and that’s ok. It’s quite easy to skip the pimento and still have a delicious sausage and vegetable tomato stew. The main ingredient of pimento is pepper so you can either add more bell peppers or add more paprika or a combination of both.
Passata: Since this is the heart of this stew you want to make sure you use the kind of tomatoes that suit your taste. I prefer the smooth finish of the passata but you can easily substitute passata with unflavoured canned crushed tomatoes. Store-bought tomato sauces are not a good idea in this recipe as they often come flavoured with herbs and spices.
Serving Sausage and Vegetable Tomato Stew
The best way to serve this sausage and vegetable tomato stew is on its own in a bowl with a side of bread of some sort. With the protein, potatoes and vegetables all in one dish, there is really is nothing else missing. Dinner rolls or freshly baked Italian bread with butter are some of our favourites.
The purpose of the bread is to not let any of the sauce go to waste so we use it to dip in the sauce and to wipe our plate clean when we’re done.
On Rice
Another way to serve this stew is on a bed of rice. Just plain white or brown rice is all you need. If you want to add more richness to the dish melt some butter over the rice then pour the stew over top.
Storing Tomato Stew
This stew will keep well in the fridge for up to a week as long as it is in an airtight container. To reheat, simply put a serving in a bowl and microwave for a couple of minutes. The time will vary depending on how much you are reheating. You can also pour the stew into a pot and reheat it on the stovetop. Be sure to reheat on low stirring constantly to prevent burning.
Can I Freeze this Sausage and Vegetable Tomato Stew?
Yes! This stew is perfect for the freezer. Pour it into a silicone bag or other air-tight freezer-safe container and you are all set. It will keep in the freezer for up to 3 months. You can reheat from frozen on the stovetop just be sure to stir constantly to prevent burning. Alternatively, defrost in the fridge overnight and reheat in the microwave or on the stovetop per the above instructions.
Check out these other freezer-friendly recipes:
Sausage and Vegetable Tomato Stew Recipe
Equipment
- Cutting board and knife
- Small bowls (optional)
Ingredients
- 2-3 potatoes
- 1 red bell pepper
- 1 onion
- 1 clove garlic
- 1 zucchini
- 150 g smoked sausage see substitutions
- 2-3 mushrooms optional
- 1 ½ cups vegetable stock
- 2 tbsp sweet pimento see substitutions
- 1 ½ tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp salt
- 660 ml passata see substitutions
- 1 tbsp oil
Instructions
- Prepare all of your fresh ingredients. Wash and chop the peppers, zucchini, onions, mushrooms (if adding), potatoes and sausage. Peel the garlic and prepare all the seasonings.2-3 potatoes, 1 red bell pepper, 1 onion, 1 clove garlic, 1 zucchini, 150 g smoked sausage, 2-3 mushrooms
- Heat the oil in the Dutch oven on medium heat. Once the oil is hot add the sausage. Cook for about 3 minutes tossing/flipping halfway.1 tbsp oil, 150 g smoked sausage
- Next, add the onion and cook for 2 minutes stirring occasionally. If you are using a Dutch oven it will get equally hot on all sides so be sure to scrape down the sides when you stir as well.1 onion
- Then press in the garlic and cook for 30 seconds, then add the bell pepper. Cook for another minute or 2, stirring occasionally.1 clove garlic, 1 red bell pepper
- Now add the zucchini and mushrooms and cook for a further 2 minutes.1 zucchini, 2-3 mushrooms
- Next, add the vegetable stock and potatoes. Turn the heat down to low, or medium-low if using a regular pot, cover and cook for 10 minutes.1 ½ cups vegetable stock
- Finally, add the passata, sweet pimento, both paprikas and salt. Cook covered for a final 20 minutes. Stir every 5 minutes or so to prevent burning.2 tbsp sweet pimento, 1 ½ tsp sweet paprika, ½ tsp smoked paprika, 660 ml passata, ¼ tsp salt
- Serve with bread or on a bed of rice.
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