POTATOES SIMMERED IN FRESH TOMATO SAUCE

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.

Servings: 6
Source: The Los Angeles Times, August 2000