Prep your tomatoes, peppers, and onion. As a side note, I love to chop my tomatoes and basil and then mix them together in a bowl until they are added to the recipe. I just love the smell of sliced tomatoes, with the freshly released tomato juices, and basil together, so I pretty much always do this when a recipe calls for sliced tomatoes.

Roast the sausages in a 350 degree preheated oven for 30 minutes. I roasted the sausages on an open rack placed in the center of the oven.

Remove the sausages and sear for about a minute on each side in a hot skillet coated with the avocado or grape seed oil. Set aside to rest while you continue.

Turn down the heat on the skillet to low-medium. Add the onions to the skillet and sautee for 5 minutes. Don't let the onions burn so keep them moving if the skillet is too hot at first.

Add the garlic and continue to sautee for a few more minutes, until the onions just begin to brown.

Add the red wine to the skillet to deglaze the pan. Allow to reduce to about half and add the tomato paste. Mix the tomato paste well into the wine reduction.

Add the tomatoes and peppers, basil (if not already mixed with the tomatoes), oregano, black pepper, salt, and crushed red pepper. Simmer for about ten minutes while stirring gently.

When the peppers have cooked through but still remain crunchy, add back the sausages, sliced into smaller pieces, I quartered mine by slicing in half lengthwise and cutting each half in half again. Simmer over low heat for 15 to 20 minutes, or until the sauce has sufficiently thickened. The sauce should just be close to boiling, but not quite.

Once finished, put 3 or 4 sausage pieces on a roll, top with peppers, onions and tomatoes, and enjoy.