Basil and Tomato Concertina Potatoes

For the Tomato Relish:

• Olive oil
• 4 large ripe tomatoes, chopped and peeled
• 1 onion, finely chopped
• 1 x 400 g can chopped and peeled tomatoes
• 1 garlic clove, chopped finely
• 15 ml (1 Tbsp) honey
• 5 ml (1 tsp) cloves, ground
• 30 ml (2 Tbsp) teriyaki sauce
• 80 ml (1/3 cup) freshly chopped basil, origanum and thyme
• Salt and black pepper, to taste
• 5 ml (1 tsp) cinnamon

For the Concertina Potatoes:

• 6 large potatoes, washed
• Olive oil
• Salt and black pepper, to taste
• 80 ml (1/3 cup) basil pesto
• Fresh origanum, to garnish

For the Tomato Relish:

• Heat a medium pot on a medium to high heat with a dash of olive oil.
• Add the fresh chopped tomatoes and onion and sauté for about 3-4 minutes.
• Add the rest of the ingredients except the fresh herbs.
• Allow to cook for about 30 minutes before adding the fresh herbs and seasoning.

For the Concertina Potatoes:

• Preheat the oven to 200°C. Cut indentations into the potatoes with about 3 mm spacing in between the cuts.
• Place the potatoes in an oven tray, drizzle with olive oil and season with salt and black pepper.
• Place in the oven for 15 minutes, turn the oven temperature down to 180°C and bake for another 30 minutes or until golden brown.

• Fill the potatoes with basil pesto and the tomato relish and serve on a bed of relish, with fresh origanum.