Braised tomatoes, mangetout and potatoes

Braised tomatoes, mangetout and potatoes

Taccole al pomodoro e patate

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

A delightful soup-starter, which has to be accompanied by bread. With less watery tomatoes it can also be served as a side dish to chicken or even fish.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely chopped
2 large tomatoes, roughly chopped
or 1 x 400g tin of chopped tomatoes
300g small new potatoes, washed but unpeeled
500g mangetout or sugar snaps, topped and tailed
2 tablespoons torn fresh basil leaves
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a medium saucepan and fry the garlic for a few minutes. Add the tomatoes and the potatoes with a little water, and cook for about 15 minutes, until the potatoes are almost cooked.
  2. Add the mangetout, basil, and salt and pepper to taste, and continue cooking gently. Serve when the mangetout are cooked to your liking.
Tags:
Carluccio
vegetables
vegetarian
Italian
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