2 (16 ounce) cans tomato sauce
1/2 onion, sliced into thin strips
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1 teaspoon salt
3 tablespoons olive oil
1 1/2 pounds hot potatoes
In a medium saucepan, mix tomato sauce, onion, garlic, rosemary and salt. Place hot potatoes in the saucepan, turning often, to prevent sticking.
Heat oil in bottom of a 5-quart medium skillet. Slowly cook and stir the potatoes over medium heat until golden brown, about 15 minutes. Remove from heat and stir in tomato sauce mixture. Mix hot potatoes with parsley and salt. Top potatoes with parsley mixture. Place a layer of potatoes on long platter. Top with potatoes and parsley mixture. Place second layer of potatoes on top of all the potatoes. Cover and refrigerate about 1 hour before serving.