Baked Potatoes and Tomatoes

• 1 pound tomatoes, peeled and cut into pieces
• 2 teaspoons sugar
• Salt
• 1/41/2 teaspoon ground chili pepper or flakes
• 8 cloves garlic, peeled and left whole
• 4 tablespoons extra-virgin olive oil
• 2 pounds waxy new potatoes, peeled and quartered or cut in half
• 1/4 cup chopped flat-leaf parsley

1. Put the tomatoes in a baking dish.
2. Sprinkle with sugar, salt, and chili pepper.
3. Add the rest of the ingredients, mix well, and sprinkle in a little more salt.
4. Bake in a preheated 375F oven for 5060 minutes.
5. There is a similar dish in Morocco called batata hzina, which means sad potatoes.
6. Add 1/2 teaspoon cumin and 1/2 teaspoon ginger to the above.
7. Sweet potatoes are treated in the same way.
8. For a Turkish dish for 6, fry 2 chopped onions in 2 tablespoons extra-virgin olive oil till soft.
9. Add 2 more tablespoons oil and mix with 1 1/2 pounds new potatoes, peeled, boiled, and quartered.
10. Add 46 chopped garlic cloves, 1 teaspoon cumin, the peeled and chopped tomatoes, a handful of black olives, 3 sprigs oregano, and 1/21 teaspoon dried red-pepper flakes.
11. Bake 4560 minutes at 400F.

tomatoes, sugar, salt, ground chili pepper, garlic, extravirgin olive oil, waxy new potatoes, flatleaf

Taken from www.epicurious.com/recipes/food/views/baked-potatoes-and-tomatoes-373468 (may not work)