Tomato Potato Stew

Ingredients

• tomatoes — 3 medium, cut into chunks
• potatoes — 3 medium, cut into 3 cm chunks
• onion — 1/2, diced
• garlic — 3 cloves, minced
• salt — 1 tsp
• sugar — 1 tsp
• soy sauce — 1 tbsp
• cooking oil — 1.5 tbsp

Steps (beginner-friendly)

1. Heat 1.5 tbsp oil in a pot over medium heat. Add diced onion and garlic; cook 2-3 minutes until soft and translucent.
2. Add the tomato chunks and cook 4-5 minutes, pressing them with the spatula, until they break down into a thick saucy pulp.
3. Add the potato chunks and stir 1 minute so they get coated in tomato.
4. Pour in water to just cover the potatoes (about 2 cups). Bring to a boil.
5. Cover, reduce to medium-low heat, and simmer 15 minutes until a chopstick slides into a potato easily.
6. Uncover and season with 1 tsp salt, 1 tsp sugar, and 1 tbsp soy sauce; stir gently.
7. If the sauce is thin, boil on high heat 2-3 minutes uncovered, stirring, until it thickens (add a splash of water if it starts sticking). Serve hot.