POTATOES IN BELL PEPPER, MUSHROOM AND TOMATO SAUCE
4 servings
potatoes, par boiled till almost cooked, cut in chunks
25 ml olive oil and 25 ml vegetable oil
1 each red pepper, green pepper and onion, chopped
250 g mushrooms, chopped
4 cloves garlic, minced
2 cans of chopped tomatoes, including juice
175 ml tomato paste
2 ml dried tarragon
2 ml dried oregano
15 ml sugar
5 ml salt
Heat oils in large skillet to medium hot, add peppers and onion and saute till softened, add garlic and saute another couple of minutes. Add tomatoes, juice and paste and bring to boil. Add tarragon and oregano. Reduce heat, add potato chunks, simmer for 20 minutes, while stirring occasionally. Stir in sugar. Adjust to taste. Sprinkle chopped parsley over if preferred.
Recipe posted by Petro Borchard
Photo: Petro Borchard
