Mashed potatoes with rosemary, tomatoes and onions

Ingredients for 2 servings:

• 650 g potatoes
• salt water
• 1 garlic clove(s)
• 7 tbsp olive oil
• 2 small onions
• 200 g cocktail tomatoes
• salt and pepper
• rosemary
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

goes well with Mediterranean fish and meat

Peel the potatoes, cut into large pieces, and cook with the chopped garlic clove in boiling salted water for about 25 minutes. Finely chop the rosemary and toss with 6 tablespoons of olive oil. Peel the onions, halve them, and thinly slice them. Sauté the onions in 1 tablespoon of olive oil with a pinch of sugar over medium heat for about 5 minutes. Then add the tomatoes (halved if desired), fry for 2 minutes, and season with salt and pepper. Drain the potatoes and mash them roughly. Toss with half of the rosemary oil, salt, and pepper. Arrange the mashed potatoes on plates, spoon the onion and tomato mixture over them, and drizzle with the remaining rosemary oil.