To make tomato sauce, place all ingredients in a saucepan over high heat. Cook, stirring occasionally, for 3 minutes or until mixture starts to boil. Reduce heat to medium and simmer for 7 minutes or until tomatoes break down and mixture thickens. Makes 1½ cups. Using a small knife, pierce chillies to prevent them from bursting. Heat oil in a large frying pan over medium heat. Add potatoes and cook, stirring occasionally, for 7 minutes or until softened. Increase heat to high, add chillies and cook for a further 8 minutes or until potatoes are golden and chillies are tender.
Using a slotted spoon, remove potatoes and chillies, and drain on paper towel. Serve with tomato sauce, parsley and sliced tomato.
As seen in Feast Magazine, Issue 13, pg55.
Photography by Christopher Ireland