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

Instructions

1. 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.