- Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Wednesday, July 4, 2012
Mediterranean potato salad
Oh how yummy does this look. And with the use of tinned cherry tomatoes and roasted peppers from a jar it is a great store cupboard recipe. Of course you could use fresh tomatoes and peppers but the prep would be longer and the tinned cherry tomatoes come in the lovely tomato sauce. From bbcgoodfood.com.
1 tbsp olive oil
1 small onion , thinly sliced
1 garlic clove , crushed
1 tsp oregano , fresh or dried
½ x 400g can cherry tomatoes
100g roasted red peppers , from a jar, sliced
300g new potatoes , halved if large
25g black olives , sliced
handful basil leaves , torn