Mediterranean potatoes in tomato sauce is a classic dish and an ideal accompaniment to almost any meat or seafood entree. Nutrient-dense potatoes smothered in a rich tomato sauce full of earthy flavours like capers, oregano, and paprika, makes for a healthy and cheap vegan dish, one that the entire family can enjoy.
Potatoes in tomato sauce are made throughout the Mediterranean area, from Spain and Portugal to Italy and Greece. It’s amazing how such a simple dish can be so flavourful and have so many variations. Even better? This dish can be prepared in about 30 minutes and requires little effort to prepare. Case in point, last night’s dinner – which ended up being these potatoes, and only these potatoes. Tonight was a particularly busy night – picked up the kids from school, then off to dance class, ran a few errands, and then got home with only about 30 minutes to spare before dinner time.
I prepared this meal – which literally involved chopping some onions and potatoes then throwing them into a pot with the remaining ingredients, while the kids unpacked their backpacks and settled in. The fridge was borderline empty and the most I could have added as an accompaniment to these mediterranean potatoes in tomato sauce were a few random pieces of mozzarella however, there was no need. A warm bowl of this healthy comfort food was enough to fill mine and the kid’s bellies. A veggie dish that is hearty and filling enough to serve as a main in my kind of meal!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Mediterranean Potatoes in Tomato Sauce
: Serves 2-4
: 5 min
: 25 min
Mediterranean potatoes in tomato sauce is a classic dish and an ideal accompaniment to almost any meat or seafood entree. Nutrient-dense potatoes smothered in a rich tomato sauce full of earthy flavours like capers, oregano, and paprika, makes for a healthy and cheap vegan dish, one that the entire family can enjoy. Potatoes in tomato …
Heat olive oil in a medium pot on medium heat for 1-2 minutes. Add the onions and sauté for 5-7 minutes, or until translucent. Add the potatoes and capers and sauté for another 2-3 minutes. Add the tomato paste, tomato puree, spices, water and half of the parsley, reduce heat to medium-low and cook covered for about 10 minutes, stirring occasionally.
Remove the lid and continue to cook for another 15-20 minutes, or until the potatoes are fork tender. If the liquid evaporates too quickly, add about 1/2 cup of water at a time until the potatoes are cooked through. Season with salt and pepper and garnish with a drizzle of extra virgin olive oil and the remaining parsley. Add some hot pepper flakes for a hint of heat, if desired. Consume within 3 days of preparation.