Potatoes with Tomatoes and Zucchini

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 large potatoes
  • 0.5 ½ onion (s)
  • 2 tomato (s)
  • 0.5 ½ small zucchini
  • Herbs, fresh, your choice
  • rosemary
  • 1 pinch (s) salt
  • 1 pinch (s) sugar
  • some olive oil
  • 1 tomato (s), dried
Potatoes with Tomatoes and Zucchini
Potatoes with Tomatoes and Zucchini

Instructions

  1. Cook the potatoes in a little salted water, if you like - I always cut them into small cubes beforehand (with the skin), this is faster and saves electricity. A normal jacket potato is also possible.
  2. Dice the onion very finely, cut the tomatoes into eighths, halve the zucchini and cut into slices (approx. 1 cm thick). Chop the fresh herbs and the dried tomato.
  3. Heat a little olive oil in a small saucepan, fry the onions, sun-dried tomatoes and rosemary in it. Sprinkle a pinch of sugar on top. When the onions have turned color, add the zucchini and shortly afterwards the tomatoes. Season with a little salt. Let the whole thing simmer for about 5 minutes. Finally add the remaining herbs.
  4. Pour the zucchini and tomato sauce over the potatoes.
  5. Info: I developed this recipe after one of my countless therapeutic fasting cures. There are deliberately very small amounts, because after such a cure you can / may only eat very little and easily. It is wonderfully suitable for the construction days and tastes very tasty despite the few spices!

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