Potato And Olive Stew With Tomato Sauce Recipes

POTATO AND OLIVE STEW WITH TOMATO SAUCE

Steps:

• In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
• Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
• Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.

POTATO, ARTICHOKE, AND MUSHROOM STEW WITH KALAMATA OLIVES

Steps:

• Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
• Wash the potatoes thoroughly. If they are large, halve or quarter them. Add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
• Cover and cook on low for 6-8 hours, or until potatoes are tender and the flavors are blended. About 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
• Serve garnished with rosemary or basil.

POTATO AND GREEN OLIVE STEW

Steps:

• Combine olives and lemon juice in medium bowl. Let marinate at least 3 hours at room temperature, tossing occasionally. (Can be made 1 day ahead. Cover and chill.)
• Heat oil in heavy large pot over medium heat. Add onions and sauté 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges.

SALMON AND POTATOES IN TOMATO SAUCE

Steps:

• In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.
• Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.