Serves 2 / Difficulty – Easy / Prep 10 minutes, cooks in 45
This is one of my go to Spanish dishes when making tapas, very easy and very tasty. The trick with the sauce is to balance the amounts of olive oil and salt which removes the acidity of the tomatoes during cooking. Sauces you buy from the supermarket add sugar to remove the tomato acidity, once you start making your own sauce you’ll never go back to the sugary stuff.
Ingredients
2 large potatoes or 4 medium sized (Maris Piper or similar)
200g of tinned plum tomatoes
1 teaspoon of oregano
1 large garlic clove
Olive oil
Salt and pepper to season
Method
For the potatoes
- Preheat the oven to 220 °C
- Peel and dice the potatoes to about 2cm cubed
- Place the potatoes in a roasting dish and cover with olive oil and season with salt
- Cook the potatoes for around 45 minutes turning occasionally
For the sauce
- Blend the tomatoes until they are smooth and set aside
- Place a very generous amount of olive olive into a small saucepan.
- Chop the garlic, add to the olive oil and cook on a medium heat for about 2 minutes. Make sure the garlic does not burn
- Add the tomatoes to the olive oil, you should have enough olive oil so you can just see it around the edge
- Add the oregano, a teaspoon of salt, then add some freshly ground black pepper
- Cook gently for about 15-20 minutes, then taste for seasoning. The sauce should taste rich and have no acidity of the tomatoes
Once the potatoes are done place in a serving bowl and add the sauce on top
