Ingredients
| 1 tbsp. | olive oil | | 2 cups | onions sliced in half lengthwise, then crosswise into 1/4-inch slices | | 2 cloves | garlic, finely chopped | | 1 can (1 lb.) | tomatoes, undrained and chopped | | 1 can (8 oz.) | tomato sauce or | | prepared marinara or | | spaghetti sauce, or | | more if desired | | 1/4 tsp. | black pepper, or | | to taste | | Hot sauce or | | cayenne, to taste | | 1 to 2 tsp. | dried rosemary, crumbled | | 4 | md. baking potatoes, unpeeled, quartered lengthwise and sliced 1/4-inch thick | | 1/2 cup | vegetable stock or | | water |
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Instructions
Pre-heat oven to 375°F. Lightly oil a 9x13 baking pan. Sauté potatoes in oil until starting to color. Add onions and garlic and cook 5 more minutes, stirring frequently, until onions are tender. Mix tomatoes, spices, stock and whichever main-dish option you are using. Add a little extra tomato sauce if using TVP, as it will still absorb some liquid even after being reconstituted.
Place a layer of potato mixture in the prepared pan. Spoon half of the tomato mixture evenly over the potatoes. Add another layer of potatoes and end with the remaining tomato mixture. (Or just mix it all together.) Cover pan tightly with aluminum foil. Bake 30 minutes or until all is tender. Serve with a green salad and buttermilk or iced tea.
Author's Comments
Main dish options:
Add approximately 1-1/2 cup crumbled firm tofu, or reconstituted TVP, or fish.
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