Recipe - Potato And Tomato Gratin

1 cup Vegetable stock
1 md Onion, chopped
2 Garlic cloves, minced
2 tablespoon Fresh basil
2 lg Baking potatoes, peeled, cut
into 3/4" slices
2 cup Plum tomatoes, seeded, minced

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 onethird of the tomato sauce on the
bottom of an 8inch 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