Lightly drain tomatoes of excess oil. Coarsely chop and add tomatoes, cheese, onion, basil and garlic together in a small bowl. Stir to combine and set aside.
Grill sausages to until cooked through, about 10-15 minutes, turning once or twice. Keep warm.
Place one sausage on a tortilla. Place ¼ of the tomato mixture on top. Roll up the tortilla and secure with toothpicks. Repeat with remaining sausages. Grill 2-3 minutes or until flatbread is crispy, turning once. Serve warm.
You can make the topping up to a day ahead of time. Keep it covered in the fridge until ready to use.
Any type of Italian sausage works in this recipe (hot or mild).
The roasted tomatoes are so, so good in this recipe, but if you absolutely can't find them, use a well-drained fresh tomato bruschetta mixture instead and stir in the asiago cheese. DO NOT substitute sun-dried tomatoes. The flavor is too different.
Cutting carbs? Skip the tortillas entirely and spoon the tomato mixture directly over the sausage.