Title: Roasted potatoes with tomatoes & rosemary
 Categories: Vegetables
      Yield: 6 Servings
 
      6 ea Potatoes, pref. long narrow
      6 ea Ripe plum tomatoes, sliced
      1 ea Olive oil
      1 tb Minced fresh rosemary (t dry
      1 ea Minced chives
      1 ea Salt and pepper
 
  Preheat oven to 375F.  Cook potatoes in skins, done but firm. Peel and
  slice crosswise 1/2 in. thick.Oil large shallow baking dish.
  Alternate potatoes and tomatoes in rows. Drizzle lightly with olive
  oil, sprinkle with rosemary, chives, salt and pepper.  Bake 20 to 25
  min, or until potatoes begin to turn golden crisp around edge.