Simple Spuds

Because this dish is so simple, it really relies on having the best possible ingredients. That primarily means good, ripe tomatoes. They have to be soft enough to quickly melt down to a nice, thick sauce. Underripe tomatoes won’t do that. If you’re having problems with the tomatoes cooking down, add a little water.

Paprika is an important flavoring in this dish, but notice that it is added off the heat, after the onions have been cooked. That’s because paprika easily scorches and becomes bitter.

Potatoes Simmered in Fresh Tomato Sauce

Active Work Time: 25 minutes Total Preparation Time: 1 hour

Vegetarian

1 clove garlic, minced

1 large onion, diced

1 tablespoon olive oil

1 tablespoon paprika

4 large tomatoes, about 2 1/2 pounds, peeled and cut into wedges

1 1/2 teaspoons salt

3 baking potatoes, peeled and each cut into 6 lengthwise wedges

Chopped fresh parsley, for garnish

* Cook garlic and onion in olive oil in Dutch oven over medium heat until onion begins to brown around edges, 4 to 5 minutes. Remove from heat and stir in paprika.

* Add tomatoes and stir in salt. Cover and cook over low heat 20 minutes.

* Cook potatoes in boiling salted water 10 minutes, then drain and add to tomatoes. Cover and cook until potatoes are tender, 10 to 15 minutes more.

* Garnish with parsley and serve.

6 servings. Each serving: 152 calories; 604 mg sodium; 0 cholesterol; 3 grams fat; 30 grams carbohydrates; 4 grams protein; 4 grams fiber.

Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is 20.45 including shipping and sales tax.