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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.

New Potatoes in Tomato Sauce

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.

New Potatoes in Tomato Sauce

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.
New Potatoes in Tomato Sauce

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.
new potato slices with tomato sauce and parsley in a bowl

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

potatoes with tomato sauce in a white bowl

Potatoes with Tomato Sauce

Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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

Ingredients

  • 1 kg/ 2.2 lbs small new potatoes
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 250 ml/ 8.5 fl.oz/ 1 cup tomato sauce
  • 300 ml/ 10 fl.oz/ 1 ¼ cup vegetable broth
  • fine sea salt and pepper
  • 2 large garlic cloves

Instructions

  1. Wash and clean the potatoes very well. You can leave them unpeeled, but make sure they are very clean. Halve or cut them into thick slices, depending on size.
  2. Chop the onion finely. Heat the oil in a large cast-iron skillet or a non-stick pan. Cook the onions on medium-low heat until translucent.
  3. Add the potatoes and the tomato paste, stir well and cook them for about 2 minutes, stirring often.
  4. Add tomato sauce and vegetable broth, some salt, and pepper. Mix well, turn the heat to low, and cover the pot leaving a small crack open. Cook for about 20-25 minutes, stirring several times in between until the potatoes are tender. Add a little bit more vegetable broth if the dish becomes too dry, I added about half a cup more vegetable broth.
  5. Grate the garlic cloves, add them to the skillet, stir well and cook for further 2 minutes. Serve hot.

Notes

Regular potatoes can be substituted. Cut them into chunks.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 332Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 694mgCarbohydrates: 62gFiber: 7gSugar: 8gProtein: 8g

Nutritional information is not always accurate.

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Kate @ Framed Cooks

Saturday 18th of March 2017

Ah, what a beautiful, easy to make, perfectly delicious dish! Thanks for this, Adina!

Sissi

Thursday 16th of March 2017

Lucky you! We don't have new potatoes yet... I must check on Saturday at the market. Your potatoes look both delicious and original. And I'm all for the egg on top!

mjskitchen

Thursday 16th of March 2017

I put tomato with pasta and rice, but very seldom with potatoes. You're changing that with this dish. It looks and sounds quite exceptional. Thanks!

Denise Browning

Wednesday 15th of March 2017

They look so hearty and delightful!!!

Anu - My Ginger Garlic Kitchen

Wednesday 15th of March 2017

What a wonderful recipe, Adina. Adore new potatoes. Love how beautifully you have the combined them with tomatoes. And garlic in this recipe sounds even more intriguing.

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