GARLIC TOMATOES AND BOILED POTATOES
Tomato meats and fresh garlic in melted margarine. Served over fresh boiled potatoes. So simple, yet so delicious!
Served 4
8 T. margarine
6 garlic cloves, peeled and finely chopped
2, 28 oz. can whole tomatoes, drain and reserve liquid, then remove seeds and stringy pulp from each tomato, then cut into 1 inch pieces
salt and freshly ground black pepper
6 med. russet potatoes, peeled, quartered, then cooked in salted boiling water to cover by 2 inches, till fork-tender
In large skillet, over low heat, melt margarine. Add garlic, and cook 2-3 minutes, being careful not to brown it.
Add tomato meats. Stir and roll meats in margarine till well-coated. Salt to taste, then pepper sparingly. Cook, uncovered for 10 minutes.
Add reserved tomato liquid. Stir well and cook on low heat for 15 minutes longer, stirring occasionally. No longer than 15 minutes.
To serve: Ladle tomatoes over individual servings of boiled potatoes in soup bowls.
Notes: Although these special tomatoes go especially well with boiled potatoes, they also go well with mashed potatoes. Make a well in each serving of mashed potatoes and fill with tomatoes.
CHEF DAVIES-TIGHT™ 