Yield: 4 Servings
|1 cup||Vegetable stock|
|1 medium||Onion, chopped|
|2||Garlic cloves, minced|
|2 tablespoons||Fresh basil|
|2 larges||Baking potatoes, peeled, cut into 3/4" slices|
|2 cups||Plum tomatoes, seeded, diced|
Bring the vegetable stock to a boil in a medium saute pan. Add the onion and cook, covered, until soft and translucent, about 15 minutes. Add the garlic and cook for a minute, then add the tomatoes and herbs. Simmer, uncovered, for about 10 minutes, stirring occasionally, until thickened.
Preheat oven to 350F. Place about one-third of the tomato sauce on the bottom of an 8-inch baking dish or pie pan. Top with potato slices sprinkled with a little salt and pepper, then more sauce, then potatoes, then salt/pepper. Bake for 45 minutes, covered, until potatoes are cooked through. Sprinkle with chopped parsley, if desired, Cut into wedges and serve.
NUTRITIONAL INFORMATION per cup 147 Calories; >1g Fat; 0mg Cholesterol; 94 mg Sodium
Posted to Recipe Page 25 Aug 96