Potato-Tomato Saute

Inspired by many a cacciatore recipe

Olive Oil high quality
1 white Onion - chopped
3 cloves Garlic - smashed and chopped

1/2 pound mushrooms sliced
1 small Yukon Potato - chopped
1 16 oz can diced Tomatoes (can use more)
1/2 can Ortega (Anahein) Chilis- chopped
1/2 c Water (plus or minus - optional if using more tomatoes)

1 T dried or 4 T fresh Basil
2 t dried or 8 t fresh Oregano
1 t dried Thyme
salt
pepper

In a medium skillet, saute onion garlic in olive oil until golden and soft (~5 minutes)
Add mushrooms and saute until they soft
Add rest of ingredients, bring to boil and then simmer covered for approx. 25 minutes until potatoes are cooked then remove the cover and continue to cook off extra liquid until desired consistency and flavor is reached.

Variations
If you omit the potatoes and the water then you have a nice brushetta sauce.
Could add chicken though oil consistency would change and Chicken would have to be cooked first
Might also be able to substitute Tofu for Potato.

Notes
The longer it cooks the more intense the flavor of the tomatoes. You can make them taste like they were sundried tomatoes.
The one Ortega chili was just something we had left over but it gave it just the right amount of zing.

Serve over
Basmati Rice

Serve wtih
Green Salad
Baguette or pita bread
optionally a small meat dish