I first made this dish with some roasted tomato pasta sauce that I found lurking in the bottom of the freezer. Served with some crispy charlotte potatoes, it was a delicious combination.
Perfect when served with white fish such as cod or sea bass, or as part of a tapas type meal. Reminiscent of patatas bravas, the sauce is made with fresh tomatoes, onion, garlic and chilli oil and the potatoes are roasted with rosemary and sea salt.
Check out my Instagram reel and see how I make it!
For the tomato sauce
Chilli oil or olive oil
8 medium sized ripe tomatoes
1 red onion
2 cloves of garlic (or more to taste)
Seasoning
For the crispy potatoes
500g charlotte or waxy new potatoes
3 fresh rosemary sprigs
Sea salt
Extra virgin olive oil
To make the tomato sauce
- Preheat the oven to 200°C.
- Cut the tomatoes in half and lay in the bottom of a roasting dish, skin side down (see image 2).
- Top and tail and peel a red onion, then cut into wedges and add to the tomatoes.
- Throw in 2 garlic cloves still in their skins.
- Season then drizzle with olive oil.
- Roast for 35-40 minutes until the tops of the tomatoes are starting to turn golden .
- Remove from the oven and then remove the skins from the garlic cloves.
- Add all of the ingredients to a blender and blend until the sauce is smooth.
- Taste the sauce and adjust the seasoning. (I sometimes stir in a little sriracha at this point too).
To make the crispy potatoes
- Pre-heat the oven to 200°C.
- Cut the potatoes into halves or quarters depending on the size.
- Throw the potatoes into a roasting tin and scatter over some coarse sea salt.
- Season with coarse sea salt.
- Remove the rosemary leaves from the stalks and then finely chop them.
- Scatter the rosemary over the top of the potatoes.
- Drizzle over some olive oil, mix well and then spread evenly.
- Place in the hot oven.
- After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.
