Join “Jayni’s Kitchen” this week for “Tomatoes and More: Recipes for Summer Vegetables.”

Host Jayni Carey will prepare the following recipe.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Garlic Potatoes

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1/4 cup olive oil

1 pound small new potatoes, peeled

8 unpeeled garlic cloves

salt and black pepper

1 cup chopped fresh tomato

2 tablespoons fresh chopped parsley

Pour the olive oil into a small braising pan or a heavy saucepan with a lid. Heat the oil over medium heat for about 1 minute. Add the potatoes and garlic cloves, cover the pan with a lid, and reduce the heat to the lowest setting. Cook the potatoes for 20 to 30 minutes, turning the mixture twice, until they begin to soften. Add the tomato, cover and continue cooking for 10 to 15 minutes until the potatoes and garlic cloves are tender. Sprinkle with fresh parsley. Serves 4.