1 1/2 kg Non-floury potatoes
2 Onions
2 cl Garlic; up to 3
1 Carrot (optional)
1 Zucchini (optional)
1 Pepper (optional)
Olive oil
100 ml Red wine
1 cn Chopped tomatoes
200 g Tomato puree
Any combination of:
-marjoram, thyme, basil,
-oregano, rosemary
Salt and pepper
1 ts Sugar
200 g Black or green olives
Chop potatoes into bite sized pieces and boil in salted water until
cooked.
Meanwhile, finely chop the onions, garlic, and other vegetables (if
using).
Cover the bottom of a heavy pan with olive oil and fry the onions. Add
garlic and other vegetables and cook for 10 minutes stirring
frequently.
Add the wine, bring to the boil and leave to cook for a few minutes to
intensify the taste and boil off most of the alcohol.
Add the chopped tomatoes, tomato puree, at least 2 tb of mixed herbs,
salt, pepper, and sugar. Cook until dark red - at least 10 minutes
and anything up to an hour. Stir frequently and top up with water if
it's sticking or looks too thick.
Add the olives and carefully mix in the cooked potatoes. Check
seasoning.
Recipe by Another Dinner Is Possible by Mike & Isy
