MEDITERRANEAN TOPPINGS FOR BAKED POTATOES

1/4 cup olive oil
1 quart minced onions
1 Tbsp. garlic
1 quart canned diced tomatoes
2 Tbsp. balsamic vinegar
chopped parsley
minced basil
kosher salt, ground pepper
a sprinkling of grated grana-style cheese
OPTIONAL:
beef, pork, lamb or turkey to the base mixture

In olive oil, saute onions and garlic.

Add tomatoes and simmer 10 minutes. Deglaze the pan with balsamic vinegar.

Add chopped parsley and minced basil and simmer 2-3 minutes.

Finish with kosher salt, ground pepper and a sprinkling of grated grana-style cheese. For a more substantial topper, add beef, pork, lamb or turkey to the base mixture.

MEDITERRANEAN VARIATIONS:

Southern French:
Add capers and minced anchovies. Substitute crumbled goat cheese for the grana. Duck confit or pork rillettes can also be used.

Greek:
Add 2 cups diced green peppers to onion and garlic. Add chopped black olives and vinegar. Replace the basil with equal parts of oregano and mint and use crumbled feta instead of grana. Chicken or pork strips can be added.

Spanish:
Add several strands of saffron with tomatoes. Finish with peas, chopped olives and a touch of sherry vinegar in place of balsamic. Add diced, cooked chicken if desired.

Sicilian:
Stir in cooked spicy sausage, anise seeds, pesto and chopped black olives with tomatoes. Simmer15-20 minutes. Top with shredded Mozzarella or grated Asiago or Romano cheese.

Mediterranean flavors:
Olive oil, nut oils, red and balsamic vinegars, red and white wines, lemons, oranges, tomatoes, capers, olives, pesto, goat-style cheeses, grana cheese, anchovies, sardines, fennel, saffron, lavender, rosemary, thyme, basil, parsley, sage, marjoram, lamb, seafood and game.

Servings: 6
Source: Idaho Potato Commission