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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: quibrey
Servings: 6
5 potatoes, sliced thickly into rounds — pick potatoes that keep their shape
1 onion, sliced thinly
1 can stewed tomatoes
1 can tomato paste
3 bay leaves
2 cloves garlic, minced
salt and pepper, to taste
olive oil to drizzle over the potatoes
chopped parsley
Peel, wash and slice thickly the potatoes and place them in a 9 x 13 or 9 x 12 pan that has been buttered or sprayed with Pam. Layer the potatoes into the pan until they cover the pan bottom. Layer the sliced onion on top of the potatoes. Salt and pepper to taste. Add the stewed tomatoes. Mix the tomato paste separately with a little water and and add that to the potato, onion tomato mixture. You do not necessarily have to stir the tomato paste mixture into the potato pan. It will be liquid-y from the mix of tomato paste and water. Add the bay leafs and the minced garlic. Drizzle olive oil over the whole thing. Bake covered with foil for the first 30 minutes. Check to see if a fork will go in easily after that time. If not cook another 10 minutes. Remove the foil and cook for another 10 minutes or until they start to golden. Garnish with parsley to serve. A great side dish.