Roasted potato with spicy tomato-pepper sauce

Preheat the oven to 200 ° C. Cut the potatoes into wedges. Squeeze the garlic and cut the pepper into cubes. Divide the potato wedges over a griddle covered with baking paper and scoop with 2 tbsp (olive) oil, pepper and salt. Roast golden brown in 40 minutes in the middle of the oven. Spoon halfway.

In the meantime, bring the peeled tomatoes, garlic and roasted peppers to a boil in a thick-bottomed pan and simmer for 30 minutes. Push the tomatoes with a wooden spoon. Season with the tabasco, salt and possibly pepper. Serve the sauce over the roasted potato wedges or as a dip next to it.