Potatoes with Tomatoes and Feta


2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced or sliced
1 cup tomato sauce
1 cup water
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound (about 4 medium white rose or red skinned potatoes (try the Yukon Gold from Farmer�s Market)
4 slices French feta cheese

In a 10 inch skillet, heat the oil and sauté the onion over moderate heat until soft and golden, about 10 minutes. Add garlic, tomato sauce, water, parsley, salt, and pepper. Add potatoes which have been cut into wedges like apple slices, cover, and cook about 30 minutes or until the potatoes are tender and the sauce is thickened. Serve warm or hot, with slices of feta on the side and good crusty bread.

Greece Vegetable Dishes Vegetarian