sprig of fresh parsley or rosemary to garnish (optional)
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 200˚C (gas 6). Cook the potatoes in a large pan of lightly salted boiling water for 5 minutes or until just tender. Drain and set aside.
Heat the oil in a deep frying pan and gently cook the onions for 5–10 minutes until light golden, stirring all the time.
Add the wine or stock, passata, sugar, nutmeg and rosemary, if using, to the onions. Season lightly with salt and pepper, mix well, then cook gently, uncovered, for 15 minutes, stirring from time to time, until the sauce thickens. Stir in the parsley, if using, and taste to check the seasoning.
Make a layer with half the potatoes in a 2 litre baking dish (or four individual ovenproof dishes), cover with half the tomato and onion sauce, then scatter over most of the olives, reserving a few for garnishing. Repeat with a second layer of potatoes and tomato sauce.
Sprinkle the breadcrumbs over the top, then bake for 30 minutes until golden and crispy. Serve hot, garnished with a sprig of fresh parsley or rosemary, if liked, and the reserved olives heaped in the centre.
Sugocasa is similar to tomato passata but is chunkier and more highly seasoned. Both are available from larger supermarkets – you can use either. Alternatively, use 2 x 400g cans of chopped tomatoes in rich juice.
i did add some mushrooms and peppers to this as well. it tasted pretty good! i find it tasted better with the vegetable stock than the white wine. i will be cooking this one again. my three year old scoffed the lot! - 23 Feb 2013