Canned crushed or whole peeled San Marzano tomatoes, pureed28 oz
Yukon Gold potatoes, peeled and cut into wedges3
Water1½ cups
Sea salt, or to taste1½ tsp
Freshly ground black pepper¼ tsp
Crushed red pepper flakesPinch~½ tspest.
Dried dill1 tsp
Fresh parsley, chopped2 tbsp
Feta cheeseFor serving~½ cupest.
Crusty breadFor serving~1est.
Steps
1
Heat the olive oil in a large pot over medium heat and add the finely chopped onion, cooking for 8–10 minutes until soft and lightly golden.
2
Stir in the grated garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3
Add the tomato puree, potatoes, green beans, salt, black pepper, red pepper flakes, dried dill, and water, stirring well to combine.
4
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes until the potatoes are tender and the green beans are nearly cooked.
5
Remove the lid and increase the heat to medium-high. Continue cooking uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and coats the vegetables.
6
Taste and adjust the seasoning as needed.
7
Remove from heat and stir in the fresh parsley.
8
Allow the fasolakia to rest for 10 minutes before serving to let the flavors develop. Serve warm with feta cheese, crusty bread, and olives.
PrimedTableBETA
