I am looking for a recipe for potatoes cooked in tomato sauce?

1 quart potatoes -- sliced 1 onion -- sliced 4 tablespoons butter -- or other fat 3 cups strained tomato juice 2 teaspoons salt pepper Cook the potatoes and onion in the fat for 20 minutes, add the tomato juice, sa lt, and pepper, cover, and simmer for 30 minutes,or until the potatoes are tend er. The potato thickens the tomato juice so that no other thickening is necessary.I am looking for a recipe for potatoes cooked in tomato sauce?
GNOCCHI WITH SPICY GARLIC TOMATO SAUCE





Ingredients:





For the Sauce:


1 tsp. olive oil


1/2 white onion, chopped


4 garlic cloves, minced


1 16- to 20-oz. can peeled tomatoes


1 tsp. basil


1 tsp. thyme


1 1/2 tsp. parsley


1 tsp. oregano


1 bay leaf


Black, white, and red pepper medley, to taste


Sea salt, to taste





For the Gnocchi:


1 lb. white potatoes, peeled and quartered


1 1/4 cups white flour


Sea salt


Fresh basil, optional





Prep:


Heat the oil in a large pan and add the onion and garlic. Saut茅 for 3 minutes. Stir in the remaining sauce ingredients, cover, and simmer for 20 to 30 minutes.


Remove the bay leaf and puree in a food processor.


Return the sauce to the pan and keep warm over low heat, stirring occasionally, until the gnocchi is ready.


Meanwhile, cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.


Stir in a generous amount of sea salt, drain, and mash until smooth. Transfer to a bowl.


Sprinkle flour into the bowl with one hand while kneading the flour into the potatoes with the other. Continue until all the flour is worked in and the dough is smooth. This will take a few minutes, the dough will be sticky at first.


Divide the dough into 3 pieces. Form the dough into a 1- to 2-inch-thick roll. Cut the roll into inch-long sections and roll each one against a fork. Repeat with the remaining dough.


Drop the gnocchi, one at a time, into heavily salted, boiling water. Cook for 2 to 3 minutes or until they rise to the surface.


Remove the gnocchi from the water, drain well, and transfer to a warm plate.


Serve with the tomato sauce and garnish with a few basil leaves.I am looking for a recipe for potatoes cooked in tomato sauce?
Beef loaf Deluxe


2 tablespoons vegetable oil


4 baking potatoes, peeled, sliced 1/4 inch thick


1 green bell pepper, thinly sliced


1 red bell pepper, thinly sliced


1 onion, thinly sliced


1 egg


1 pound lean ground beef


1/4 cup minced fresh parsley


1 tablespoon Worcestershire sauce


2 cloves garlic, finely chopped


1/2 cup fine dry bread crumbs


2 zucchini, thinly sliced


1 (8 ounce) can tomato sauce


salt and pepper to taste


Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.


Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.


When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.


Bake in a preheated oven, uncovered, for 30 minutes or until done.
I suppose you can get as complicated as you want, or do things more easily when you consider what you want to be eating. I'm somewhere in between! Here's a thought for a potato lasagne:





1 quart marinara (homemade or storebought)


2 large Yukon Gold or White Rose Potatoes


2 large zuchinni, shredded


1/2 cup parmesan cheese


1 onion diced


2 tsp minced garlic


1/4 cup olive oil


2 cups ricotta cheese


1 egg


1/2 cup flat leaf parseley


2 cups shredded Italian Blend


1/2 cup parmesan





Scrub potatoes and peel. Slice lengthwise, preferably using a mandolin, into long strips. Place in salted ice water until you use. Mix zuchinni with parmesan cheese. Mix ricotta with egg and parsley. Saute onion and garlic and add to zuchinni mixture. Layer as follows: sauce, potato slices, ricotta, zuchinni, sauce, 1/2 cup shredded cheese, potato slices, ricotta, zuchinni, sauce.....and so on, ending with sauce and cheese. Bake at 350 degrees for 1 hour or until bubbling and potatos are tender. Let sit for 20 minutes before cutting.
Buy some all purpose potatoes, not baking potatoes





Hollow out the potato and fill with some type of ground beef and rice mixture, the inside of the potato put inside the pan with the potatoes that are filled and use your sauce, bake off till the potato is tender, about a hour to 75 minutes @ 350 degrees