Potatoes with Tomato Sauce

Tender potatoes with tomato sauce, an easy vegan main meal, or a delicious side for almost anything you can think of.

I have a nice and easy recipe for you today, something that fits the easiness and lightness of the day, a simple dish of potatoes with tomato sauce, something suitable for a fasting/vegan main meal accompanied by a nice salad or some pickled vegetables for instance.

If you are not fasting and also not eating vegan, you can make this recipe as a side dish for any kind of meat dish you happen to cook.

Or you could fry or poach some eggs and have them with this wonderful dish. The last time I cooked them, we only had some cauliflower salad on the side and we didn’t need anything more.

I love the softness and sweetness of new potatoes and as long as I can get them, I buy and cook them in a rather simple way that emphasizes their special taste and consistency.

Ingredients

Potatoes:

• I often cook this dish with new potatoes in spring. They are nice and tender and have a special flavor.
• However, you can make these potatoes with tomato sauce all through the year using regular ones. All you have to change is cutting them into more pieces than you would cut the small new potatoes.

Sauce:

• I use my homemade spicy marinara sauce most of the time.
• However, regular marinara or tomato sauce, either store-bought or homemade can be used instead. Whatever you happen to have or like.

Other ingredients:

• Onions, garlic, olive oil, tomato paste and vegetable broth.
• For a slightly different flavor, replace the tomato paste with red pepper paste. Depending on the brand the paste can be mild or really spicy, so take that into consideration when using.

What could you add?

• Olive slices, I prefer black but green ones are fine as well.
• Sliced green onions during the last minutes of the cooking time.
• Other fresh herbs.

How to make potatoes in tomato sauce?

• Clean the potatoes very thoroughly. The new ones don’t need to be peeled. If using regular I always peel them.
• If they are small, halve them. If they are larger, cut them into several larger pieces or thick slices.
• Cook chopped onions in oil.
• Add potatoes and tomato paste. Stir very well to coat.
• After about 2 minutes, add sauce, broth, salt, and pepper. Stir.
• Cover but leave a crack open.
• Cook on low heat for about 20-25 minutes or until tender.
• Stir and check regularly. If the dish becomes too dry, add more broth.
• Add grated garlic (olives or green onions) and stir for 2 minutes.
• Serve immediately.
• You can reheat the dish on the stove. Add more broth, if necessary, so they don’t catch.

What to serve with?

You can serve this as a main meal with green salad or white cabbage salad.

Or as a side dish with cast-iron chicken thighs, chicken breast, or pork tenderloin, with boiled chicken breast, fish, or pork chops in milk marinade.

More potato dishes:

Smashed Garlic Potatoes

Baked Pork Chops and Potatoes

Baked Cornmeal Potatoes

Confit Potatoes

Easy Jacket Potatoes