Heat a large deep fry pan with a medium heat and add in 1 1/2 cups extra virgin olive oil

Meanwhile, cut the potatoes (peeled) into medium sized 3/4 inch (2 cm) thick pieces

Add the cut potatoes into the hot olive oil, mix together so all the potatoes are coated in the olive oil and then mix every 3 to 4 minutes so they evenly fry

Meanwhile, cut the tomatoes into quarters and then add into a tall plastic cylinder, also add in 1 small onion cut in half and 1 clove garlic, season with sea salt, black pepper and a little white sugar, using a handheld mixer, blend together until you end up with a smooth puree, you can also use a blender or food processor here

Heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes, add in the tomato puree, quickly mix together, then add in 1 bay leaf and lower to a low heat, place a lid and simmer

Once the potatoes are perfectly golden fried, about 20 to 23 minutes, remove the pan from the heat, drain the potatoes into a colander with a sieve and bowl underneath, shake off any of the excess oil in the potatoes

Add the potatoes back into the fry pan (heat turned off), season with sea salt and gently mix together (reserve the olive oil for future recipes)

After simmering the tomato sauce for 12 to 14 minutes, remove from the heat, add over the potatoes, remove the bay leaf and gently mix together until each potato is coated in the tomato sauce, transfer into a serving dish and serve, enjoy!