1 pound potato
2 tablespoon olive oil, divided
2 tablespoon chopped onion
1 chopped garlic clove
2 tablespoon white wine
1 cup chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon paprika
Preheat the oven to 375 degrees Fahrenheit.
Peel and cut the potato into ¾-inch cubes.
Put the potato in a baking dish, sprinkle 1 tablespoon olive oil over the potato, and stir to coat. Bake for about 40 minutes or until a little brown.
While waiting for the potato, make the tomato sauce. Heat 1 tablespoon olive oil in a skillet, then add onion, sauté for 2 minutes, then add garlic and cook another 2 minutes.
Add white wine and turn up the heat to boil. Let wine evaporate a little, then add tomatoes, salt, sugar and paprika.
Stir well and lower the heat and simmer. When the sauce becomes sticky and all ingredients are integrated, turn off the heat.
When the potatoes are almost done, cover the potato with enough sauce and bake another 10 minutes.
Serve the potatoes with the remaining sauce.
Note: You can substitute white wine with vegetable broth, or omit it. To make the sauce faster, you can blend all the ingredients except potato in a blender, then boil and simmer for few minutes.