Potatoes With Creamy Tomato Sauce
photo by lazyme
- Ready In:
- 2 tablespoons margarine
- 6 green onions, cut in 1-inch lengths
- 1⁄2 cup onion, diced
- 5 tomatoes, peeled and coarsely chopped
- 1⁄2 cup cream
- 1 teaspoon fresh cilantro, finely chopped
- 1⁄4 teaspoon dried oregano
- 1 pinch ground cumin
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 1 cup mozzarella cheese, grated
- 8 large potatoes, unpeeled and boiled
- Melt margarine in a frypan; add onions, green onions and tomatoes.
- Cook until soft and transparent, stirring frequently; about 5 minutes.
- Lower heat and add mozzarella cheese.
- Cook and stir until cheese is melted.
- To serve, pour sauce over cooked potatoes.
- OPTION: serve sauce over other vegetables instead of potatoes (i.e. green beans, broccoli or cauliflower).
Questions & Replies
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Wonderful potatoes. I coarsely chopped some russet potatoes and boiled them. I wasn't sure where to add the herbs/spices, so added them in step 3. I had a little trouble with the cheese - it kept clumping up on me, lol. But, we pigged out on these at the table. Thanks for sharing. Made for ZWT4 SCA Potato Challenge.
Yup, we agree with the previous reviewers, this is really delicious! I do have two comments to pass along, one roommie said tomato sauces should be on pasta (but since he couldn't tell the tomatoes were cooked, which he hates, he gives this recipe a 4). LOL And DH disagrees with the rest of the family saying that the fluffy russets I picked to use were the best choice (but he LOVES russets). The rest of us feel that this would be perfect over a more waxy potato, like little red or yukon golds. Mmmm, over little fingerlings . . . A great recipe, though (from one of my favorite cookbooks!). Thank you for posting, made for ZWT4.
RECIPE SUBMITTED BY
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)