Casserole Of Potatoes And Tomatoes
|Baking potatoes||4 Large, scrubbed and quartered|
|Light vegetable oil||2 Tablespoon (Preferably Cold Pressed Safflower)|
|Ground red pepper||To Taste|
|Olive oil||2 Tablespoon (Preferably Cold Pressed)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Ripe tomatoes||3 Large, peeled and thickly sliced|
|Freshly ground white pepper||To Taste|
|Dried basil||1 Teaspoon, crumbled|
|Freshly grated parmesan cheese||5 Tablespoon|
|Whole wheat breadcrumbs||2 Tablespoon (Dry)|
Steam or boil potatoes until tender, about 18 to 20 minutes.
Remove potato skins and discard.
Transfer potatoes to large bowl of electric mixer and beat until smooth.
Add egg, 1 tablespoon vegetable oil and ground red pepper to taste.
Season with herb salt to taste.
Combine olive oil and garlic in large skillet.
Cook over low heat, stirring constantly, 1 minute.
Add sliced tomato.
Increase heat to medium and cook until tomatoes have rendered juices, 3 to 4 minutes.
Remove tomato from pan and set aside.
Increase heat to high and boil juices until thickened and reduced, about 2 to 3 minutes.
Season sauce with herb salt and white pepper to taste.
Stir in basil.
Preheat oven to 350Â°F.
Oil 1 1/2 quart ovenproof glass baking dish.
Spread half of potato puree in bottom of prepared dish.
Add tomato slices and top with sauce.
Sprinkle 1 tablespoon Parmesan over sauce.
Top with remaining potato puree.
Sprinkle with breadcrumbs and remaining Parmesan.
Drizzle remaining oil over cheese.
Bake 45 minutes.