Ingredients:
Olive oil
Sea salt
½ medium yellow onion, chopped
3 garlic cloves, chopped
2 Tablespoons tomato paste*
1 (14-ounce) can crushed tomatoes
1 teaspoon smoked paprika
¼ – ½ teaspoon crushed red pepper (to taste)
1 teaspoon agave, honey or pure maple syrup
1 ½ pound new or baby potatoes (scrubbed and cut into ¾-1 inch cubes)
¼ teaspoon freshly ground pepper
Directions:
Heat 2 Tablespoons of olive oil in a medium saucepan over medium to medium-high heat. Sauté the chopped onion, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes. Add tomatoes, paste, paprika, crushed red pepper, salt and sweetener to taste. Reduce heat to a simmer and cook, stirring occasionally, until thickened to the consistency of ketchup, about 16-20 minutes.
Meanwhile, toss potatoes, pepper and salt in a medium bowl. Heat 2 Tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the potatoes and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes.
Serve the potatoes with the sauce for dipping.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 4 servings
This recipe was inspired in whole or in part by Eating Well
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