Patate al pomodoro

Potatoes cooked with tomato


Preparation info

  • Serves


    • Difficulty


Appears in


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.


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


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