Typically the potatoes are fried in this dish, but roasting is easier and a little healthier.
- 6 fresh tomatoes
- 3 tablespoon extra virgin olive oil
- 2 teaspoon sugar
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 pinch cayene pepper
- 1 tablespoon red wine vinegar
- salt to taste
- 2 1/2 pound potatoes, cut into chunks
Cut the tomatoes and puree them in a food processor. Strain through a fine mesh sieve to remove the seeds and skin.
Pour the oil into a small pan and warm over a low flame. Add the tomato puree, sugar, bay leaf, paprika and cayenne. Raise heat to medium and cook until the mixture reduces by 2/3 and becomes a dark deep color red, about 20 minutes.
Remove from the heat. Add the vinegar, add salt to taste, and reserve.
Toss potatoes with oil just to coat and roast at 400 degrees for about 30-45 minutes until crisp. When ready pour bravas sauce over the potatoes and serve immediately.