One-Pot 30-Minute Stovetop POTATOES IN TOMATO SAUCE Recipe – simple but delicious Mediterranean side dish
Potatoes in Tomato Sauce are made all over Mediterranean area, from Spain to Italy and Greece. It is a simple but delicious side dish that you can prepare in 30 minutes on your stovetop (no need to turn on the oven and only one pot to clean). When all the liquid cooks up, you are left with soft potatoes in thick and aromatic tomato sauce. You won’t believe how flavorful these simple, wholesome ingredients become when they are cooked together.
Tomatoes are packed with essential vitamins, minerals and nutrients like vitamin C, potassium, calcium, antioxidants, and fiber. They’re also low in calories and high in water content—which makes them perfect for barbecues or as a lighter lunch option.
This recipe is one of the most delicious ways to use up the last of your summertime produce and make something that will taste great for days. You only need about 30 minutes to throw it together, and you’ll be happy you did!
This is a rustic one-pot side dish that’s super easy to make. I’ve tried many potato recipes, but this one has won me over with its taste and creaminess. It is cooked in a pot or saucepan which keeps the temperature consistent to make the potatoes melt-in-your-mouth.
The potatoes you choose for this dish will have a big effect on the texture of your final dish. Waxy potatoes hold their shape better then starchy ones. They won´t fall apart when cooked, so they are perfect for achieving that velvety soft feel.
When making this tomato-potato dish, avoid stirring the potatoes too much. They are easy to break, especially when they’re soft toward the end. Stir gently to see if you need to add any more water to avoid burning on the bottom of the pot.
You can serve this as a main vegan or vegetarian course or an accompaniment to meat or fish, for instance chicken and salad. I like to sprinkle some feta cheese on top of potatoes. I like to sprinkle some feta cheese on top of potatoes.
Use herbs of your choice: basil, parsley and/or oregano. Some pepperoncini (or chili) peppers can be added for an extra kick.
It’s the beginning of the week and you’re planning the week’s meals. Why not think about this Potatoes in Tomato Sauce recipe? It’s super easy, quick, and delicious—and it’ll make your whole family happy!
Tips
- The key to perfect potatoes is cutting them uniformly so they cook at the same rate and don’t turn mushy or burnt.
- Use a large pan to spread the potatoes evenly in a single layer. The uniform size ensures even baking, while the single layer ensures that they won’t stick together.
- This potato recipe is the perfect side dish to serve at potlucks or family gatherings.
Which type of potatoes to choose for this recipe?
It is the best to choose red skinned potatoes because:
- their texture is waxy and firm, so they will retain their shape while cooking
- they have a nice buttery flavor.
How to slice these potatoes?
It is the best cut them into same size chunks for this recipe, so that they cook evenly.
Make it different
For a vegetarian main meal or a more substantial side dish, add some grated Swiss or Feta cheese on top.
Nutrition information
- Tomato Nutrition Facts and Health Benefits:
https://www.verywellfit.com/tomatoes-nutrition-facts-calories-and-health-benefits-4119981 - Your Guide to Potato Nutrition:
https://potatogoodness.com/nutrition/
- 2 lb potatoes peeled and cubed
- 1 onion chopped
- 5 cloves garlic
- 2 Tbsp extra virgin olive oil
- 1/2 tsp dry oregano or basil or parsley
- salt pepper
- 1 cup tomato sauce
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Sauté onions in 2 tablespoons of olive oil over a medium heat until soft.
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Add garlic, potatoes, tomato sauce and enough water to cover the potatoes. Season with oregano, salt and pepper.
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Cook over low heat for about 1/2 hour or until potatoes are cooked through, stirring from time to time. Serve Potatoes in Tomato Sauce immediately. Store leftovers in the refrigerator for the next day. This dish can be reheated in the microwave or the oven.
Your tasty side dish bumped up my thrifty meal of the week of canned corned beef and green beans.
Don’t lie in the picture. That’s not 1 cup of sauce, that’s a whole bloody jar. Nice try liars.
Please try out the recipe before you comment. When you try it you will see that it is exactly as it says.
Agreed
You didn’t read the recipe before you responded with your negativity and accusations. You “add water to cover the potatoes”. You can simmer it down if you like. But it’s just like the recipe says amd looks just like the picture.
By “negativity and accusations” do you really mean playful sarcasm and teasing. Hmmm
You do realize that you put water later on right?
I used 900g of chopped tomatoes but it was well worth it. Cheap enough.
You are forgetting to add the water! Adding 1 cup and the water is enough. You will be putting enough water to cover the potatoes, the tomato sauce is mixed in with the water to make the red sauce that the potatoes will be cooking in. My mother made this recipe a long time ago as a Mexican recipe. You can add mayo to a flour tortilla and wrap these potatoes with the red sauce add hot peppers. Thanks for the recipe.
I used a can of crushed tomatoes instead of tomato sauce
Truly amazing! I followed it to the T and works to perfection…
Added some sea salt to finish it out.
That’s a good idea. My family always complains that my dishes are not salty enough.
I absolutely love this recipie! My neighbors used to make me this all the time and I could never find a recipe that tastes as good as theirs! The only thing I added was the juice of one lemon. Delicious!
Ooh, that sounds delicious, Jem!
This dish was delicious! I am currently trying it with Italian seasoning, garlic, and lentils.
I tripled the recipe and added a pound of lentils for more potassium and protein. I only used
8 potatoes with about 20 ounces of water. For saving money, I used powdered herbs making the
ingredients readily available for whenever I want to make it.
It is quick, cheap and easy. A plus for when guests just drop in on a cool evening or winter!