1 (28 ounce) can frozen chopped tomatoes
1(10 ounce) can tomato paste
3 green onions, diced
2 cubes chicken bouillon
salt and ginger to taste
1 teaspoon lemon juice
1 1/2 cups fresh grape juice
coatings: arugula, red cheesecloth, Parmesan cheese crumbs
1/2 teaspoon dried basil
1/2 mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Slice tomatoes lengthwise to make4 cup; set aside.
In a large bowl, combine tomato paste, pureed tomatoes, tomato paste, green onions, bouillon, salt and ginger to taste. Place tomatoes and bouillon granules in a patty or shallow 9x13 inch baking dish.
In a small bowl, whisk together juice from grape juice and 1/2 (29 ounce) of pesto. Toss bottom with tomato mixture. Top with remaining pesto, and toss potato mixture with cucumber mixture.
Bake in preheated oven for 18 minutes, or until potato is tender and filling.