• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 lb potatoes, peeled and cut into small cubes
• 4 cups San Marzano tomatoes (1 ¼- 28 ounce cans)

• Heat the oil in a large skillet over moderately low heat.
• Add the onion and garlic and cook until softened.
• Add the potatoes and tomatoes and simmer until the potatoes are tender, about 30 minutes.
• Mash with a whisk and add salt and pepper to taste.


Print Friendly, PDF & Email