Tomato sauce and fingerline potatoes

Before starting this blog, I would post recipes on various other sites on the internet. In the interest of compiling all my food postings on one site, I reprint them here. Originally posted 23 January 2008.


Wash three stalks of green garlic (fresh means that Theo can eat it), and remove the outer most layer if the garlic has been sitting in the fridge for a week. Cut off the bottom of the bulb and the tips of the greens, and keep all the parts you don't want in a freezer bag for later soupmaking. Dice the garlic, and place at the bottom of the stock pot with some olive oil and dried oregano. Sauté for a bit. Add half a bag of diced sun-dried tomatoes, and two thirds of a can of the tomatoes you canned last summer, chopped. Toss in a handful of salt, and simmer a while uncovered --- long enough for the dried tomatoes to rehydrate in the tomato juice, and for the liquid to condense.

Meanwhile, wash and de-eye a bag of rather past-their-peak fingerling potatoes. Chop into large bites, rinse again, and cover with lightly-salted water. Bring to boil and simmer covered about six minutes. Serve potatoes with the best red-sauce ever, sprinkling nutritional yeast on top.