Boil the potatoes until tender, drain the water, mash it to a homogeneous consistency, preparing mashed potatoes. Salt, pepper (if desired, you can add 1 tablespoon of vegetable oil).
Cool puree slightly. With wet hands, carefully form quenelles, which need to be laid out on a large dish.
Finely chop the peeled tomatoes in their own juice and heat for 3-4 minutes. in a pan in 1 tbsp. l. vegetable oil. Salt, spoil. This is the sauce for our quenelles.
Pour our quenelles with the resulting warm sauce, sprinkle with dried thyme, garnish with basil sprigs on top and enjoy in Lent! A minimum of calories and extraordinary yummy!