Baked potatoes with tomato sauce

Potatoes with ketchup! That was my response to the question "what do you want for dinner/ lunch?" when I was a child. Nowadays, I vary that with feta cheese (yummy combination), when I don't feel like cooking tomato sauce. No, I don't buy ketchup, cause I don't particularly like all the listed ingredients. Coming from a country where you occasionally get cheated about food ingredients doesn't help much with trust issues either. Today, I was thinking about лютеница (Bulgarian tomato spread, which we most often use for bread), so I thought I'd make something similar (too time consuming to make from scratch) to go with the baked potatoes. It turned out a bit more liquid than the original version, but I didn't want to keep it on the stove any longer.

Ingredients

1 can chopped tomatoes

1 onion

1 carrot

1 red pepper

1 1/2 tb. sp. olive oil

salt

ground red pepper

ground black pepper

garlic

1 tb. sp. parsley

5 medium sized potatoes

ground red pepper

ground black pepper

parsley

spearmint

salt

olive oil

Method

1. Peel the potatoes and cut them however you like. Grease a baking form or use baking paper. Spread the potatoes in the baking form. Sprinkle the spices and bake at 220 C until ready. Use a couple of drops of olive oil when you get the potatoes out of the oven.

2. In the meantime, chop the onion, the carrot and the red pepper. 

3. Cook them together with the chopped tomatoes until it gets dense and the chopped vegetables soften. Add the olive oil, the garlic  and the parsley just a few minutes before you remove the tomato sauce from the stove.

4. Let the sauce cool for a couple of minutes and then blend it until smooth. 

Serve the potatoes together with the tomato sauce and store the rest of the sauce in a jar. Let it cool at room temperature and then refrigerate for later use. By the way, if you decide to combine it with feta cheese and spaghetti, for example, you'll love it! :)