Potatoes with tomatoes, a simple yet tasty side dish to accompany your favorite main courses. They taste good hot, but also cold, making them ideal to prepare all year round, even in summer.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.75 lbs potatoes
1 cup tomato pulp (in pieces)
2 cloves garlic
2 tbsps olive oil
2 pinches fine salt
to taste rosemary

Tools

1 Skillet
1 Cutting board
1 Peeler
1 Knife

Preparation of Potatoes with Tomatoes

Pour the tomato pulp into a large skillet, add the olive oil and 2 cloves of garlic. Stir and cook for 7/8 minutes over medium-low heat with the lid on.
Meanwhile, peel and cut the potatoes into wedges, more or less all the same size.
Once all the potatoes are cut, pour them into the skillet with the tomatoes.
Stir to blend well and continue to cook over medium-low heat with the lid on for about half an hour. Stir quickly halfway through cooking.
After 30 minutes, add finely chopped rosemary, stir, and cook for the last 5 minutes or until the desired tenderness, always with the lid on and over medium-low heat.
Once the potatoes are cooked, adjust the salt, remove the garlic cloves, and plate.
And voilà… the potatoes with tomatoes are now ready to serve.