Tomato and Garlic Roasted Potatoes

Ingredients

• 2 lbs small yellow potatoes (any waxy kind) - halved
• sea salt
• 2 large tomatoes
• 3 garlic cloves - crushed and peeled
• 2 sprigs rosemary - leaves stripped from stems
• olive oil
• freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 400° F (200° C).

2. 2

   Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain.

3. 3

   Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree.

4. 4

   Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm.