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Categories: Sides, Vegetarian

Potatoes Simmered in Fresh Tomato Sauce

Potatoes Simmered in Fresh Tomato Sauce
Los Angeles Times

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 ... Read more

Total time: 1 hour | Serves 6
  • 1 clove garlic, minced
  • 1 large onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 4 large tomatoes, about 2 1/2 pounds, peeled and cut into wedges
  • 1 1/2 teaspoons salt
  • 3 baking potatoes, peeled and each cut into 6 lengthwise wedges
  • Chopped fresh parsley, for garnish

Step 1Cook 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.

Step 2Add tomatoes and stir in salt. Cover and cook over low heat 20 minutes.

Step 3Cook 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.

Step 4Garnish with parsley and serve.

Each serving:
152 calories; 604 mg sodium; 0 cholesterol; 3 grams fat; 30 grams carbohydrates; 4 grams protein; 4 grams fiber.
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