This is another one of those dishes using simple ingredients, that come together into a GREAT combination.
It is a nice use for the flavorless, mealy plum (roma) artificially-ripened tomatoes that are imported in wintertime, that are otherwise relatively cheap.
This is the ONE tomato that can be kept in the refrigerator (they are refrigerated before you get them, anyways).
Otherwise, they don't keep very long. Place in paper bag (or better, one of those perforated "vegetable" storage
bags that are now hard to find, although they can be ordered directly from the manufacturer, Johnson Wax,
as can other items that have disappeared from grocery store shelves, such as 2-gallon size storage bags).
Heat oven to 350 F. Heat 1/2 cup quality olive oil in casserole.
Add 1 large chopped onion and 3 crushed garlic cloves and cook until starting to brown.
Add 6 sliced (optionally peeled) plum tomatoes and cook over high heat, stirring frequently, until softened (about 5 minutes).
Add 2 1/2 lbs peeled waxy (Yukon Gold, etc.) potatoes, cut into wedges. (Note: before adding, coat thoroughly with olive oil.)
Mix together. Cook 10 minutes, cover with tight fitting lid, place in oven for 45 - 60 minutes.
Garnish with chopped parsley. Serve hot, warm, or cold.
Adapted from the book "Potato" (by Alex Barker and Sally Mansfield, 1999.)