Fry the onion in olive oil until soft then add the garlic and cook for 1 minute.
Add the chopped tomatoes and 2/4 of a cup water.
Add the quartered potatoes and the herbs, bring to the boil for a couple of minutes and put the lid on.
Turn the sauce down and simmer for 45 minutes, occasionally stirring, ensuring the potatoes do not stick to the pan - add the wine (if you don't want to use alcohol, use a little water if it is getting dry).
If the potatoes are firm, holding their shape and soft, add the olives and the sun-dried tomatoes and stir - leave for a further 15 minutes.
Once potatoes are thoroughly cooked through, sprinkle with flat leaf parsley and serve.

1 medium red onion
6 cloves garlic
1 carton chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
3 sprigs fresh thyme
1/4 cup dry white wine (optional)
3/4 cup kalamata olives
2/4 cup sun-dried tomatoes
5 red potatoes
4 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
2/4 cup water
Flat leaf parsley to garnish (optional)