New Potatoes in Tomato Sauce

Wash and clean potatoes very well. You can leave them unpeeled, but make sure they are very clean. Slice them thickly. Chop onion finely.

Heat oil in a large cast iron skillet or a nonstick pan. Cook onions on medium low heat until translucent. Add potatoes and tomato paste, stir well and cook for about 2 minutes, stirring often.

Add tomato sauce and vegetable broth, some salt and pepper. Mix well, turn the heat to low and cover the pot, leaving the lid it slightly ajar.

Cook for about 20–25 minutes, stirring several times in between, until potatoes are tender. Add a little bit more vegetable broth if the dish becomes too dry (I added about 1/2 cup more vegetable broth).

Grate garlic cloves, add to the skillet, stir well and cook for another 2 minutes. Serve hot. Garnish with fresh parsley.