Hasselback potatoes with rich tomato sauce

SAUCE:

• 1 white onion diced
• 3 cloves garlic minced
• 1 tin chopped tomatoes
• 1 celery stalk chopped
• 1 tbsp sage
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 cup water
• large pinch salt & pepper

SAUCE DIRECTIONS:

- Fry off the onion & celery in a little oil until softened, then add the minced garlic and fry for further 1 minute.

- Add the tinned tomatoes then add the dried herbs and water

- Simmer for a few minutes then add a pinch of salt and pepper.

- Taste test and add a little more herbs depending on preference

HASSELBACK POTATOES:
- Slice the potatoes horizontally not all the way down.
- Brush the potatoes (outside and inside) with avocado oil & season with salt, pepper.
- Bake 425F for ~30 minutes. 15 min in the baking you can sprinkle rosemary and minced garlic for extra deliciousness.
- Eat on their own or add to the sauce.