Cherry Tomato & Vegetable Saute

A one-skillet vegetable braise that makes a proper meal out of potatoes, sweet potatoes, cherry tomatoes, green peas, and bell pepper. Everything cooks together in vegetable broth until the potatoes are tender and the cherry tomato skins split and burst into little pockets of juice.

The potatoes and yam go in after the pepper and onion, and they need 5 minutes of stirring over direct heat before any liquid goes in. This initial dry saute builds a light crust on the potato wedges that helps them hold their shape through the braising step.

Adding the broth gradually is key. Dumping it all in at once turns this into a soup instead of a saute. A slow pour lets the potatoes absorb the liquid as they cook, concentrating the flavor and keeping the final dish thick and saucy rather than watery.

The cherry tomatoes go in whole and covered. The trapped steam pops their skins and they collapse into the sauce, adding natural sweetness and acidity. The peas go in last since they only need warming through, and a pinch of cayenne at the end adds a gentle heat that wakes everything up.

Kitchen Tips

• Cut the potato and sweet potato into thin, even wedges so they cook at the same rate
• Don’t stir the tomatoes once covered. Let the steam do its work
• The dish is done when the potatoes are fork-tender and the tomato skins have split open
• Serve hot in bowls with crusty bread to soak up the broth

Variations

• Add cubed eggplant with the potatoes for more vegetable variety
• Stir in a teaspoon of curry powder or smoked paprika for a spicier, more complex flavor
• Top with crumbled feta or a squeeze of lemon juice for a brighter finish