Subj : Potato Provencale
To   : All
From : Ben Collver
Date : Wed Aug 21 2024 10:42:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potato Provencale
 Categories: Potatoes, Vegetarian
      Yield: 1 Batch

  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

MMMMM

.