| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable stock |
| 1 |
md |
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Fresh basil |
| 2 |
lg |
Baking potatoes, peeled, cut into 3/4" slices |
| 2 |
c |
Plum tomatoes, seeded, diced |
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;
94 mg Sodium
Posted to Recipe Page 25 Aug 96
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