Italian hotpot

Today I want to share this comforting Italian hotpot recipe with you. It's super

yummy. For nutritional value, I don't peel the tomatoes, and potatoes. I've mentioned in prior posts that leaving the skin on helps hungry bellies stay full for a long time. That way you avoid sudden hunger attacks throughout your day.  Have fun in the kitchen, and enjoy your home-cooked meal you guys.

9 baby potatoes with skin, boiled, and cut into little chunks

5 Tbsp olive oil, or less

1 tsp butter

7 medium garlic cloves, minced

2 1/4 cups pureed fresh tomatoes (with skin)

1/2 tsp tomato paste

Salt to taste

Pinch of dried Oregano

1/3 cup fresh basil, chopped

Pecorino cheese to taste

A few cherry tomatoes, fried/grilled

Cook the organic potatoes with their skin. Make sure you use tiny baby potatoes, otherwise you will not have enough sauce later. Once they're cooked, drain, and cut them into small chunks. This works best if the potatoes have cooled down a bit. To a separate pan add butter, oil, and garlic all at the same time, and set the heat to medium.

Cook for about 2 minutes, or until the garlic starts to slightly get some color. Then add the pureed tomatoes, a very small pinch of oregano (don't use more since oregano can ruin a sauce when too dominant), and the tomato paste to the hot pan. Cook the whole thing for about 10 more minutes, or until slightly thickened.

Now add the potato chunks, and remove the pan from the heat. Once cooled down a bit, salt it to taste. I like it quite salty, since salt always helps to bring out all the flavors. Your last step consists of adding the chopped basil, cheese, and a few grilled cherry tomatoes. Don't add the basil earlier, because basil loses its flavor when cooked. All done! Enjoy!