Provencale Potato Ragout With Green Olives - cooking recipe

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups onions, thinly sliced
3 1/2 cups tomatoes, seeded and coarsely chopped
4 cups baking potatoes, peeled and cubed (about 2 pounds)
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
6 fresh thyme sprigs
3 garlic cloves, crushed
3 bay leaves
1/2 cup green olives, sliced

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potatoes through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.