Provencale Potato Ragout With Green Olives

Submitted by DailyInspiration

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

 

• Ready In: 1hr 24mins
• Ingredients: 11
• Serves: 6

ingredients

• 22.18 ml olive oil
• 354.88 ml onions, thinly sliced
• 828.06 ml tomatoes, seeded and coarsely chopped
• 946.36 ml baking potatoes, peeled and cubed (about 2 pounds)
• 354.88 ml water
• 1.23 ml salt
• 1.23 ml pepper
• 6 fresh thyme sprigs
• 3 garlic cloves, crushed
• 3 bay leaves
• 118.29 ml 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!