Ingredients

1 1/2 cups chopped ripe or firm-ripe tomatoes

2 teaspoons chopped or pressed garlic

3 tablespoons chopped fresh basil leaves

2 tablespoons lemon juice

1/2 cup olive or salad oil

2 pounds Yukon Gold potatoes, scrubbed

Salt and pepper

Method

1. In a blender or food processor, combine tomatoes, garlic, 1 tablespoon basil,

lemon juice, and oil. Whirl until smooth.

2. Cut potatoes into 1 1/2- to 2-inch chunks and spread level in a shallow 3-quart

casserole (9 by 13 in.).

3. Bake in a 425° oven for 20 minutes. Pour tomato mixture over potatoes and

continue to bake until potatoes are tender when pierced, 20 to 25 minutes longer;

stir several times.

4. Sprinkle remaining 2 tablespoons basil over potatoes; season to taste with salt

and pepper.

Cooks Comments and Tips

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