Tomato and potato casserole

Ingredients for 4 servings:

• 1 kg potatoes
• 1 class can/n tomatoes (pizza)
• 100 ml red wine, dry
• 1 onion(s)
• 1 garlic clove(s)
• e.g. Peperoncini
• olive oil
• salt and pepper
• 2 tbsp tomato paste
• 1 tbsp sugar
• oregano
• basil
• Thyme
• 6 cocktail tomatoes
• 2 balls of mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Cook the potatoes in salted water until slightly tender. Drain, peel, and roughly chop. Meanwhile, finely chop the onions, garlic, and chili peppers. Sauté in a pan with olive oil until translucent, deglaze with red wine, and bring to a boil briefly. Add the pizza tomatoes and tomato paste and bring to a boil. Season with sugar, oregano, basil, thyme, salt, and pepper. Place the potatoes in a greased baking dish and pour the tomato sauce over them. Halve the cherry tomatoes and arrange them on top. Slice the mozzarella and arrange them on top. Bake the casserole for about 20 minutes at 250 degrees Celsius.