1 tbs olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 16 oz can tomatoes with juice, chopped
1 8 oz can tomato sauce
black pepper to taste
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried rosemary
3 medium baking potatoes, sliced thin
4 oz shredded cheddar or Mozzarella cheese (optional)
grated Parmesan cheese to taste (optional)

Preheat oven to 350 degrees fahrenheit.

Heat oil in large skillet. Cook onions and garlic over medium heat until softened (about 5 inutes), stirring frequently. Remove from heat and add everything except potatoes and cheese. Place a layer of potatoes in oiled 8″ baking dish, add a layer of tomato/onion mixture and a layer of cheese (if using). Repeat twice more.

Bake, covered, for 1-1/12 hours until potatoes are soft.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.