Preparation time 20 minutes (plus 45 minutes simmering)
Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes - drained and
chopped.
1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat
and "pinch" into small meatballs.
2. Over medium heat in a large skillet or heavy-bottomed saucepan, heat
olive oil. Add sausage and onions; cook for 10 minutes or until nicely
browned, stirring frequently as you prepare carrots and potatoes.
3. Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes.
Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and
cook for 45 minutes or until vegetables are very tender, stirring once or
twice. Check the liquid occasionally and, if necessary, add up to 1/4 cup
boiling water.
4. Season to taste with salt and pepper. Sprinkle each portion with
chopped parsley, if desired.
