Name: Patate al pomodoro (Potatoes cooked with tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 medium red onion, peeled and finely chopped; 6 tablespoons of olive oil; 2 garlic cloves, peeled and lightly crushed with the flat of a large knife blade; 7 medium-sized, ripe tomatoes, skinned and chopped; ½ a small, dried red chilli, crumbled; about 6 basil leaves, roughly torn; 1.5 kg (3 lb 5 oz) potatoes, peeled and cut into 3 cm (1¼ in) cubes

Tessa Kiros

Patate al pomodoro

Potatoes cooked with tomato

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

The potatoes here are stewed on the stovetop in a little liquid with tomatoes and onions. They result in a deliciously soft and creamy texture.

Ingredients

6 tablespoons of olive oil
1 medium red onion, peeled and finely chopped
2 garlic cloves

Europe
Italy
Side dish
Main course
Mediterranean
Tuscany
July
Gluten-free
Vegan

Method

Heat the olive oil in a stockpot. Add the onion and garlic, and sauté until they soften and are just beginning to turn golden. Add the tomatoes, chilli and basil, and cook for about 15 minutes until the tomatoes have melted into a sauce. Mash them up with a wooden spoon if necessary.

Add the potatoes, season with salt and pepper and, with a wooden spoon, stir to coat them. Add about 4 c

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method