Cut the cherry tomatoes in half and place them in a baking dish with the garlic and chili peppers. Roast in the oven at 350°F (180°C) for 60 minutes. Once done, use a saucepan and a strainer to strain the tomatoes, extracting all the juice. Add the tomato juice and simmer until it thickens. Then add the tomatoes, chopped garlic, and chopped chili peppers back into the mixture with salt and pepper. Set aside.

Peel the potatoes and cut them into 3/4-inch (2 cm) thick pieces. Boil them in salted water for 5 minutes, then set aside. In a skillet, heat plenty of oil and fry the potatoes until golden brown.

Once ready, place the potatoes in a deep plate and spoon the sauce on top. Optionally, you can add chopped chorizo or sausage. Enjoy with a cold beer.