Provencale Potato Ragout With Green Olives

Nancy's Pantry's Note:

Recipe from Cooking Light. A nice hearty, yet meatless, dish.

• Total Time: 1 hrs 24 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 4 mins

Ingredients:

Servings: 6

• 1 1/2 tablespoons olive oil
• 1 1/2 cups onions, thinly sliced
• 3 1/2 cups tomatoes, seeded and coarsely chopped
• 4 cups baking potatoes, peeled and cubed (about 2 pounds)
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 fresh thyme sprigs
• 3 garlic cloves, crushed
• 3 bay leaves
• 1/2 cup green olives, sliced

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potatoes through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.

Reviews

[JustJanS]

I made a third of the recipe for the two of us using 1 well drained can of whole peeled tomatoes instead of fresh ones. They worked just fine. I added a bit of fresh chopped parsley at the end but otherwise followed the recipe This was so simple and made a lovely side to our fresh salmon and it WILL get made again. Thanks for posting it Nancy!