I know, I know.
You're sick of grill recipes.
Still, this recipe from Martha Stewart Living magazine is pretty easy and elegant to boot.
And remember, it won't be that long before grilling outside will be out of the question.
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Yield: 4 to 6 servings
4 tomatoes, halved crosswise
coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
6 fresh sweet, spicy or fennel Italian sausages
12 pieces focaccia (about 3 by 4 inches each)
Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds).
Season tomatoes with salt and pepper; drizzle with about 2 tablespoons oil. Grill tomatoes, cut side down, until marked by grill and beginning to soften, 5 to 7 minutes.
Flip tomatoes, and grill until soft and juicy, but still holding shape, 5 to 7 minutes more.
Transfer to a cutting board, and coarsely chop. Transfer to a medium bowl. Add oregano, nd toss to combine. Season with salt, and drizzle with remaining oil; set aside.
Grill sausages, turning occasionally, until browned and cooked through, about 12 minutes.
Cut each sausage in half lengthwise. Using a slotted spoon, divide tomatoes among focaccia; top each with a sausage half, arranging cut side down. Serve immediately.