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.