Recipe: Baked Potato Chunks with Tomato-Basil Dressing (blender or food processor)

BAKED POTATO CHUNKS WITH TOMATO-BASIL DRESSING

1 1/2 cups chopped ripe or firm-ripe tomatoes
2 teaspoons chopped or pressed garlic
3 tablespoons chopped fresh basil leaves, divided use
2 tablespoons lemon juice
1/2 cup olive or salad oil
2 pounds Yukon Gold potatoes, scrubbed
Salt and pepper

In a blender or food processor, combine tomatoes, garlic, 1 tablespoon basil, lemon juice, and oil. Whirl until smooth.

Cut potatoes into 1 1/2 to 2-inch chunks and spread level in a shallow 3-quart casserole (9 by 13 inches).

Bake in a 425 degree F 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.

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


Servings: 4
Source: Helen Martin, Berkeley; Sunset magazine, Sept. 2000