Potato and Onion Bake with Rosemary and Tomatoes

Preheat oven to 425 degrees. With a sharp knife, puncture potatoes in several spots to accelerate the cooking process. Arrange them in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions, tomatoes, and herbs. Mix tamari in one cup of water and pour over the potatoes. Bake for 30 minutes, checking occasionally. If the potatoes begin drying out, add 1-2 cups of water-tamari mix. Serve and garnish with fresh rosemary. Prep-time: 25 MINUTES / Ready In: 1 HOUR Makes 5⅓ cups hash + 5 cups grits Serving size: 2½ cups