Smashed Potatoes with Tomato Sauce Grassoise

Make this impressive but simple side dish for your next dinner party with fresh garden tomatoes!

Summer tomatoes! This is the best time to cook with your homegrown or farmer’s market vine-ripened tomatoes. Try this simple but elegant recipe by Chef Alain Braux, originally from the Provence region of France. Chef Braux is a French Chef by training and a Culinary Nutritionist by passion. He is the lead instructor for the Food as Medicine course at The Natural Epicurean Academy of Culinary Arts. He is also an award-winning, Amazon best-seller food and health author.

Feel free to visit Chef Braux’s website, A Votre SantéMedia PageBooks Page. You can also find him on Facebook, LinkedIn, Google+ and Twitter.

Smashed Potato with Tomato Sauce Grassoise
 
This simple yet striking recipe smells of my Provençal countryside. I hope you like it as much as I do.
Recipe type: Side Dish
Cuisine: French
Serves: 2 servings
Ingredients
Potatoes
  • 8 small fingerlings potatoes, peeled and diced
  • 2 quart water, boiling
  • sea salt, coarse
  • 2 tablespoon olive oil
  • sea salt and pepper to taste
Tomatoes
  • 6 organic tomatoes, peeled
  • 2 quarts water, boiling
Sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled, cut in ½, crushed
  • 1 shallot, minced finely
  • 1 pinch sea salt.
  • two turns of freshly ground pepper
  • 2 piquillos, finely cut
  • 1 tablespoons capers
  • 6-8 pitted black olives, chopped
Small salad
  • a few leaves mixed greens
  • 5 mint leaves
  • 1 tablespoon flat parsley
  • 1 tablespoon chives
Lemon dressing for salad mix
  • ½ lemon, juiced
  • 1 pinch sea salt
  • crushed black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
Smashed potatoes
  1. Bring salted water to boil. Cook until tender. Drain. Place back in pot. Crush with potato masher, olive oil, sea salt and pepper. Keep warm.
Tomatoes
  1. Bring water to boil. Cut a small cross at the bottom if each tomato. Boil for one minute then drop in iced water. Drain. Peel. Cut in half. Take seeds out. Dice small.
Sauce
  1. In medium saucepan, heat olive oil at medium heat. Add garlic and shallot to pot 1 Tbsp olive oil. Cook until translucid. Add cut tomatoes. Add piquillos, capers and black olives. Allow to simmer to reduce liquid. When cooked, added chopped fresh herbs. Mix in. Reserve.
Salad
  1. Pick a few salad leaves with herbs. Toss them lightly with lemon dressing.
Plating
  1. Using a metal ring, place crushed potatoes inside the ring to form a galette. Top with tomato sauce Grassoise. Decorate with a few mint leaves.
Finish
  1. Add salad/dressing on the side of potato/tomato dish. Voila!

 

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