Italian tomato stew with meatballs

Preheat the oven to 200ºC.

Cook the potatoes in water with salt for about 20 minutes. Drain and drain. Scoop back into the pan and cover.

Place the meatballs on the baking sheet and bake for about 15 minutes in the middle of the oven.

Heat 2 tablespoons of oil in a frying pan and fry the onion for about 5 minutes at medium height. Cut the tomatoes into quarters and remove the seeds. Finely chop the basil stems and tear the leaves into pieces.

Add the garlic and tomato paste to the onions and fruit for 1 minute on a low setting.

Add the chopped basil stalks, the tomato and oregano pieces and simmer for about 10 minutes at a low setting. Season the tomato mixture to taste with salt and pepper and scoop through the potatoes.

Sprinkle before serving with the rest of the oil and sprinkle with Parmesan cheese and basil leaves.

Take the meatballs out of the oven and serve them on the stew.