2 (14 ounce) cans stewed tomatoes, drained
1 onion, chopped
1 cup mayonnaise
2 teaspoons salt
1 teaspoon garlic powder
1 1/2 teaspoons dried sage
2 tablespoons chicken bouillon granules
2 tablespoons olive oil
2 teaspoons yellow mustard
1/2 teaspoon dried basil
1 clove garlic, crushed
In a blender, combine tomatoes, onion, mayonnaise, salt, garlic powder, sage, chicken bouillon, olive oil and yellow mustard. Mix well, and pour mixture into one half of a greased 8x8 inch baking dish. Sprinkle with basil and garlic. Cover, and refrigerate overnight (at least 2 hours) or store leftover.
(Note: Make sure to use a potato masher for a smooth coating of the tomato mixture; if you use a large spoon, you may want to tip the potatoes to give them a bit of a shinier sheen.)
Preheat oven to 350 degrees F (175 degrees C).
Brush a cookie sheet with olive oil spray. Brush tomato mixture to coat, and place dish in oven preheated 350 degrees F (175 degrees C) oven for 25 minutes. Transfer tomato mixture to second baking dish (preheat oven to 400 degrees F (200 degrees C). Place casserole on baking sheet. Sprinkle with basil and garlic; heat over medium heat, until bubbly. Transfer to second baking sheet.
Bake for an additional 15 minutes in the oven.
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