Potatoes with tomato are a simple and tasty side dish that pairs well with many main courses, whether meat, fish, or vegetarian. Making potatoes with tomato is equally simple: just sauté in a pan, brown the potatoes for a few minutes, drizzle them with tomato sauce, and complete the cooking.
Serve them hot with a sprinkle of fresh parsley and a drizzle of olive oil, and if you like strong flavors, also a bit of chili pepper, they will be excellent. Since we are heading into the nice season, I invite you to discover the goodness of the recipe for summer potato salad as it is a real delicacy.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 28 oz potatoes
- 3 cups of water (or light vegetable broth)
- 12 oz tomato puree
- 1/2 onion, carrot, celery, garlic (or 2 tbsps of ready-made soffritto in a jar)
- 2 leaves sage (fresh)
- to taste olive oil, salt, chopped parsley
Steps
1 – Peel the potatoes and cut them into medium-small cubes. The size of the potato cuts will determine the cooking time.
2 – In a saucepan, heat the olive oil, then add the finely chopped vegetables for the soffritto. You can replace fresh vegetables with 2 tablespoons of the convenient ready-made soffritto in a jar.
3 – After sautéing the flavors for a couple of minutes, add the potatoes and brown them for 10 minutes on all sides.
4 – At this point, pour the tomato puree over the potatoes, stir, add the water or light vegetable broth, add the 2 sage leaves, cover the saucepan, and let the potatoes cook in the sauce for about 40 minutes.
5 – Stir occasionally to prevent them from sticking, checking the cooking, and adjust salt. When they have absorbed the cooking liquid and are cooked, a thick and creamy sauce will have formed.
6 – Serve the potatoes with tomato with a drizzle of raw olive oil and a sprinkle of chopped fresh parsley. If you like, also a bit of chili pepper.
