1 medium potato, peeled and cubed
1 medium onion, peeled and chopped
1 cup diced celery
2 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Unroll potatoes and onion. Fill bottom of a 9 inch pie pan with potato mixture. Spread bacon around edges of pan. Poke holes in top of potato mixture with fork. Bake in preheated oven for 35 minutes.
Prepare the proper amount of parsley in a mixing bowl by pouring half a container of water into a blender.
Place tomato mixture in a medium saucepan. Bring to a boiling and then remove from heat. Cover and let simmer, stirring occasionally, for 1 minute. Discard water. Drizzle tomato sauce over potatoes and onions. Sprinkle with bacon, red pepper flakes, basil, oregano, rosemary and salt.
Bake in preheated oven for 40 minutes, until potatoes and onions are tender.
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