2 Tbs. olive oil
2 medium onions, chopped
3 cloves garlic, minced
28 oz can tomatoes
4 russet potatoes, peeled and sliced
½ lb. bacon
1 Tbs. fresh thyme
1 Tbs. fresh rosemary
White pepper
Salt

Sauté onions and garlic in oil. Crush tomatoes, leave out the juice from can. Add onions and garlic to tomatoes. Place slices of bacon in bottom of cast iron casserole pan or terrine mold. Layer 1/3 potatoes on top of bacon. Sprinkle with half of the herbs, season with pepper and salt. Layer half of the tomato mixture. Repeat layering with 1/3 potatoes, remaining herbs, season with pepper and salt and remaining tomatoes mixture. Finish with last layer of potatoes, seasoning with pepper and salt. Cook on stove over medium heat for 15 minutes to brown the bacon. Cover dish and place in 350 degree oven for 1 hour to 1 hour 20 minutes.