| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sainsbury9, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 750 | g | Small new potatoes; scrubbed (1 1/2lb) |
| 1 | tb | Polyunsaturated oil |
| 1 | Onion; chopped | |
| 2 | Green peppers; de-seeded and | |
| ; chopped | ||
| 1 | tb | Fennel seeds |
| 1 | ts | Cumin seeds |
| A pinch of dried oregano | ||
| 627 | g | Canned chopped tomatoes; (22oz) |
| 100 | g | Mozzarella cheese; sliced (3 1/2oz) |
| Salt and pepper to taste |
INSTRUCTIONS
Cook the potatoes in boiling water for 10-15 minutes or tender. Drain and place in a greased ovenproof dish . Heat the oil in a large saucepan, add the onion and green peppers, and cook over a moderate heat for 10 minutes, stirring occasionally. Add the fennel, cumin and oregano, and cook for a further 2 minutes . Add the tomatoes, season with pepper and simmer for 15 minutes or until slightly thickened. Meanwhile,preheat the oven to Gas Mark 4/180 =F8C/350 =F8F. Pour the tomato mixture over the potatoes and bake for 25 minutes. Remove from the oven and top with the cheese. Bake for a further 15-20 minutes or until golden. Serve with a plain green vegetable, such as broccoli, or a mixed salad. Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #4 by Alan Hewitt <alan@atoc.demon.co.uk> on Feb 3, 1999
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