Baked Potatoes with Spanish-Style Tomato Sauce

Ingredients

• 600 g Potatoes
• 4 tbsp olive oil
• Sea salt
• 6 tomatoes
• 1 onion
• 1 clove garlic
• 1 tbsp Tomato Paste
• a pinch raw cane sugar
• Tabasco
• 4 stems fresh oregano

Instructions

1. 1.

   Wash, peel and cube the potatoes. Line a baking sheet with parchment paper and place the potatoes on it. Drizzle with 2 tbsp olive oil and sprinkle with sea salt. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes until golden brown, turning several times.

2. 2.

   Meanwhile wash the tomatoes. To peel them, score each tomato crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water and peel. Quarter the tomatoes and cut into pieces.

3. 3.

   Peel and finely dice the onion and garlic. Heat the remaining oil in a pan. Add the onion and garlic and sauté over medium heat for 2 minutes. Stir in tomato paste and add the tomatoes. Simmer for about 6–8 minutes, then season with sugar, salt and Tabasco.

4. 4.

   Wash the oregano, shake dry and roughly chop the leaves. Fill small bowls with the potatoes, pour the tomato sauce over them and sprinkle with oregano before serving.