Potato, Zucchini, and Olive Stew with Garlic, Jalapenos and Tomatoes

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

4 lbs. fresh tomatoes (about 8 medium) (I used fire-roasted canned diced tomatoes)
3 Tbsp. olive oil
10 cloves garlic, peeled and left whole
1/2 medium white onion
1 1/2 cups vegetable stock
1 cup chopped fresh parsley leaves
1/8 tsp. salt
1 1/4 lbs. tiny red potatoes
1 lb. zucchini (about 3 medium)
1 cup whole pimiento-stuffed green olives, drained (I used jalapeno-stuffed green olives)
2 tsp. chopped pickled jalapenos (I omitted this, since my olives were stuffed with jalapenos)

Roast the whole tomatoes under a preheated broiler, turning frequently, until their skins are well charred.  Remove from the heat and set aside to cool for a few minutes.  When the tomatoes are cool enough to handle, cut out the stem ends, peel away and discard most of the blackened skin, and place the tomates in a blender.  (I just put the canned diced tomatoes in the blender; did not drain.)

Meanwhile, heat the oil over medium heat in a heavy-bottomed stockpot.  Add the garlic cloves and cook, stirring constantly, until they begin to turn golden brown.  This will take only a minute or two.  Watch carefully - if the garlic gets too dark, it will taste bitter.  Turn off the heat.  Remove the garlic cloves from the oil with a slotted spoon and add them to the tomatoes in the blender, along with the onion, stock, parsley, and salt.  Puree until smooth.

Pour the tomato puree into the pan in which the garlic was cooked.  Bring to a simmer over medium-high heat, reduce heat to very low, and simmer, stirring frequently, for 20 minutes.  The sauce will reduce and thicken considerably.

Meanwhile, scrub the potatoes but do not peel them.  Cook the whole potatoes in plenty of rapidly boiling water until they are barely fork-tender, about 10-15 minutes, depending on their size.  Drain and set aside.  [Alternately, cook the potatoes in the simmering tomato puree - it may take a little longer; just monitor for doneness (the potatoes can be cut to preferable size before cooking).]

Discard the stems and root ends of the succhini and slice crosswise into 1/2-inch rounds.

When the sauce has thickened, cut the potatoes in half and stir them into the sauce, along with the zucchini, olives (I sliced mine), and jalapenos.  Simmer over low heat, stirring frequently, 20 minutes.  Serve very hot.