Tomato Casserole with Roast Potatoes

Directions:

• 1Preheat your oven at 180°C, fan forced.
• 2In a pot filled with water on medium heat, place the potatoes and boil until soft, 20 minutes. Drain and place in the fridge to cool.
• 3In a baking tray on medium heat add the grapeseed oil, bring to heat in the meantime dice the onion, carrot, fennel, red pepper and place in the pan and sizzle for 15 minutes until the onion is translucent.
• 4Throw in the smoked paprika, bay leaves, rosemary and fennel seeds and cook for 30 seconds.
• 5Add the red wine and cook off, add 2 tins of tomatoes, then fill one of the tins with vegetable stock and add to the mixture.
• 6Cook on a medium heat for 15–20 minutes until the liquid has reduced and thickened, add more water if it reduces too much. Stir every few minutes to ensure it doesn't stick to the pan. Season with salt and pepper. (If cooked in a pot or frypan, transfer mixture to your baking dish now.)
• 7Take the potatoes and with the back of a spoon or masher squash them to break the skins open a bit, tearing them in half if possible. Drizzle with vegetable oil and season with salt, and place them around the baking tray submerged in the sauce, with the broken bits facing upwards to maximise crispiness with their texture.
• 8Place the whole bulb of garlic (full skins on!) in the centre of the tray.
• 9Put the mixture in the oven and roast for 30 minutes or until the potatoes are golden and crispy.
• 10After taking out your bake, let cool for a few minutes, and then slice the top of the garlic bulb off and squeeze the roasted bulbs into the tray over the top of everything. Top with lemon zest, parsley and a drizzle of olive oil.
• 11Serve with couscous.

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Nah not my cup of tea