Tomato, Onion, Olive and Anchovy Potatoes

March 15, 2021
2 Ratings
Photo by Tablecollective
  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

Based on the Provencale Pissaladière, adding the tomatoes to this makes it a versatile base for many dishes.

What You'll Need
  • 16 ounces Tomato Bliss Purple & Dark Red Heirloom Tomatoes
  • 2 pounds yellow 3onions
  • 3 tablespoons butter
  • 6 tablespoons olive oil
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 6 anchovy filets
  • 16 oil cured black olives, sliced in half
  • 2 pounds small potatoes
  1. Thinly slice the onions by hand or on a mandoline.
  2. Melt the butter and 4 tablespoons olive oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour and 15 minutes, until caramelized.
  3. While the onions are cooking, preheat the oven to 375 degrees. Slice the potatoes in half, toss with 2 tablespoons olive oil, cook the potatoes for 15 minutes.
  4. When the onions are caramelized stir roasted tomatoes into the pan. Add the anchovy filets and olives.
  5. Add the tomato and onion mixture to the potatoes and return to the oven for 5 to 10 minutes, until the potatoes are tender.

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