Provencale Tomato Potato Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Garlic cloves - (or to taste) - finely minced (large)
2 lbs	908g / 32oz	Firm ripe tomatoes - cored, and
		Cut into 1" pieces
2 lbs	908g / 32oz	Potatoes - (abt 3 large) - peeled, and
		Cut into 1" pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Water - (to 7)
2		Chicken bouillon cubes
3 sections		Fresh rosemary
		= (or 1 1/2 tspns dried, crumbled)
2		Bay leaves
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 1/2 tspns dried, crumbled)
1 teaspoon	5ml	Herbs de Provence
1 teaspoon	5ml	Lemon pepper seasoning
3		Dried red chilies - (or to taste) - optional
1/3 cup	30g / 1.1oz	Minced fresh parsley
		Lemon juice - to taste

Recipe Instructions

In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes.

Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender.

Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A50) - from the TV FOOD NETWORK

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