A zesty mix of flavors
|1 T||olive oil|
|1||small onion (diced)|
|1 clv||garlic (crushed)|
|1 cn||tomatoes (15-oz, undrained)|
|3⁄4 lb||potatoes (peeled if desired and sliced 1/4-inch thick)|
|1⁄3 c||kalamata olives (pitted)|
|salt and pepper (to taste)|
|parmesan cheese (grated)|
Sauté the onion in the olive oil 5 minutes, then add garlic and tomatoes, breaking up the tomatoes with a spoon. Bring to boil, reduce heat and simmer 10-15 minutes or until thickened. Meanwhile cook potatoes in salted water 7-10 minutes, until just tender. Drain well. Combine sauce, potatoes and half the olives in an ovenproof dish; season to taste with salt and pepper. Top with remaining olives and shredded Parmesan cheese and broil until golden.
Serve with crusty bread to mop up the sauce.