I've made this a few different ways - using fresh tomatoes, using canned fire-roasted tomatoes, or just plain canned tomatoes. Well and this time it turned out I used crushed fire-roasted tomatoes. After I opened the can, I realized that they were crushed tomatoes. I let the tomatoes strain through a sieve for about 10 minutes to get some of the extra liquid out. It's a nice side dish but you could use it as a main course also. I've made it a few times for the Easter Buffet. Potato Torta (adapted from Cooking Light ) 2lbs of potatoes cubed 3 T olive oil 1t basil 1t oregano salt/pepper 1/4 c grated Parmesan cheese 1 egg 1/2 c flour 14.5 oz canned tomatoes, drained 2 clove garlic, chopped fresh basil 1 c mozzarella, shredded Boil the potatoes in salted water until tender. Drain. Add seasonings and Parmesan cheese. Mash potatoes adding olive oil as needed to keep potatoes moist. Add egg and flour. Mix. Spread in greased 9" pan. Add garlic an...