1/2 cup light olive oil
1 large onion, chopped
2 cloves garlic, peeled and chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried basil flakes
1 teaspoon dried basil leaves
1 teaspoon dried basil powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 teaspoons all-purpose flour
3/4 cup dry white wine
3/4 cup water
1 (4 ounce) can sliced ripe tomatoes
1 cup dry white wine
1 cup dry pimento-stuffed tomatoes
1/2 cup dry white wine
1/2 cup water
1/2 cup chopped celery
Heat olive oil in a large skillet over medium heat. Saute onion and garlic until tender, then stir in basil, oregano, basil flakes, basil leaves, basil powder, salt and pepper. Simmer for 10 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add tomatoes and wine; cook, covered, for 3 minutes or until tender. Stir in potatoes and cook for 2 minutes. Stir in water and cook until tender.
Pour into a large bowl, toss with salt and pepper. Stir in bread crumbs. Pour into bowl and toss to coat.
Heat olive oil in a skillet over medium heat. Saute onions until tender, then stir garlic and onion into skillet. Cook until onions are tender, then stir in tomatoes and wine. Add water and cook until wine is reduced by 1/2. Stir in tomatoes, wine, potatoes and potatoes. Stir in potatoes and cook until potatoes are tender. Serve warm.