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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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8 medium potatos
2 tablespoons olive oil
1 chopped onion
1 bay leaf
2 red chili peppers
2 teaspoons garlic
1 tablespoon tomato purée
½ tablespoon sugar, perhaps 1 tablespoon if the sauce is too spicy for your taste
1 tablespoon of soy sauce
1 can of egg-shaped tomatos, about 1 pound , chopped
1 glass white wine
salt and black pepper
Steam the chopped onion together with the bay leaf in hot oil. When they are soft, add chili peppers, garlic, tomato purée, sugar and soya sauce. Steam for five minutes over a medium heat. Stir in chopped tomatos and white wine and bring it to the boil. Let it simmer for 10 minutes. Taste it and add some seasoning. The sauce should have slightly sweet flavour, that is not dominated by the tomatos.
Wash the potatos, peel them and cut them into small small cubes. Grease a baking tray. Season the potatos and brush them with liquid butter. Bake the potatos at 450°F in your oven till they are golden. Pour the tomato sauce over the potatos and serve them. You can also fry the potatos in a frying pan with 6 tablespoons of olive oil.