Roasted Rosemary Potatoes with Goat Cheese and Marinated Tomatoes | Michigan Potatoes

Ingredients

• 16 ounces (454 g) cherry tomatoes
• 1 Tbsp canola oil
• 4 cloves garlic, chopped
• 2 tsp Italian seasoning
• 1 tsp red wine vinegar
• 1 spring of basil (optional)
• Enough olive oil to cover tomatoes in jar (see instruction item #2)
• 4 medium-sized russet potatoes, sliced 1/4-inch thick
• 3 tsp rosemary, freshly chopped
• 2 tsp fine sea salt
• 2 Tbsp olive oil
• 1 tsp black pepper, freshly cracked
• 4 ounces crumbled goat cheese, to garnish (optional)