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Potatoes Simmered in Fresh Tomato Sauce

Time1 hour
YieldsServes 6
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Because this dish is so simple, it really relies on having the best possible ingredients. That primarily means good, ripe tomatoes. They have to be soft enough to quickly melt down to a nice, thick sauce. Underripe tomatoes won’t do that. If you’re having problems with the tomatoes cooking down, add a little water.

Paprika is an important flavoring in this dish, but notice that it is added off the heat, after the onions have been cooked. That’s because paprika easily scorches and becomes bitter.

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1

Cook garlic and onion in olive oil in Dutch oven over medium heat until onion begins to brown around edges, 4 to 5 minutes. Remove from heat and stir in paprika.

2

Add tomatoes and stir in salt. Cover and cook over low heat 20 minutes.

3

Cook potatoes in boiling salted water 10 minutes, then drain and add to tomatoes. Cover and cook until potatoes are tender, 10 to 15 minutes more.

4

Garnish with parsley and serve.