3 tablespoons olive oil

1 onion, chopped

1 bay leaf

2 red chili peppers

2 teaspoons garlic

1 tablespoon tomato puree

½ tablespoon Wholesome Sweeteners Organic Sucanat (a little more if the sauce is too spicy for your taste)

1 tablespoon soy sauce

4 roma tomatoes, chopped

1 cup white wine

Salt and black pepper

8 medium potatoes, washed, peeled, and cubed

In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-low heat.  Add the chopped onion and bay leaf and sauté until soft, about 3 minutes.  Stir in the chili peppers, garlic, tomato puree, Sucanat, and soy sauce and turn the heat to medium.  Let the mixture simmer until it is almost boiling, then add the chopped tomatoes and white wine.  Bring the sauce to a boil, stirring continuously, and then reduce the heat to low and let the sauce simmer for 10 to 15 minutes.  Add salt and pepper to taste.

Preheat the oven to 450 degrees F.  Grease a baking pan with the remaining olive oil and set aside.

Brush the potatoes with the margarine and season to taste with salt and pepper.  Bake the potatoes for 15 to 20 minutes, or until they are golden.  Put the potatoes in separate dishes, tapas style.  Pour the sauce over each dish and serve.