| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 4 | Servings | ||
INGREDIENTS
| 1 | c | Vegetable stock |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 2 | T | Fresh basil |
| 2 | Baking potatoes, peeled cut | |
| into 3/4" slices | ||
| 2 | c | Plum tomatoes, seeded diced |
| mg Sodium |
INSTRUCTIONS
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; Posted to Recipe Page 25 Aug 96
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 492.7mg
Carbohydrates: 20.2g
Fiber: 3.4g
Sugar: 1.9g
Protein: 2.8g