I’m going to quote Marcella’s intro to this recipe because it’s really all that needs to be said.
“Here is a dish that is as hearty and satisfying as a meat stew, without the meat. It begs for good, crusty bread to sop up the delicious juices.”
As the young’uns are fond of saying these days – “True that.”

The ingredients waiting to be prepped warm your heart, don’t they? Straighforward and honest.

Put thinly sliced onions into a saute pan with the olive oil. Set the heat to medium. While they are wilting and becoming a light gold, peel and seed the pepper, then cut it into strips.
Add the pepper to the onions and cook for 3-4 minutes. Add the tomatoes with juice. Lower heat to a slow simmer.
While those three get cozy with each other and start sharing flavors you will peel, wash and cut the potatoes into one inch cubes.
Then when the oil has begun to float free of the tomatoes, add the potatoes. Turn the heat down to very low, and cover the pan. Let them cook for as long as it takes for the potatoes to become fork tender.

Add the necessary amount of salt and pepper and serve. The hearty, fill-your-mouth, texture of this made a perfect compliment to the Beef Patties Baked with Anchovies and Mozzarella we enjoyed for dinner back on November 16th.