Italian potatoes with triple tomatoes – The Gourmet Gays
This is a great side dish to go with roast meats, alternatively serve as a vegetarian main course with a green salad
Ingredients
- 100ml extra virgin olive oil
- 100ml white wine
- 600g potatoes, peeled and thinly sliced
- 10-12 sundried tomatoes in oil, sliced
- Large bunch of basil leaves roughly torn
- 2 red onion thinly sliced
- 200ml Passata
- 400g Cherry tomatoes or baby plum tomatoes halved
- Salt and pepper
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