Put the potato slices in a mixing bowl and cover with the sauce, making sure that all the potato slices are coated. Marinate for at least 30 minutes, stirring occaisionally.

Preheat the oven to 350F/180C.

Fill a small, shallow bowl halfway with cornmeal. Have some more cornmeal on hand to sprinkle.

In a small frying pan, heat 1/2 inch / 13 mm of oil over medium heat.

Stir the potato slices in the sauce, making sure that each potato slice is thickly coated, lay them one at a time on the cornmeal and sprinkle cornmeal on top. Pick them up with a spatula or fork and place in the hot oil (you have to handle them with care or the tomato sauce will slide right off the potato slice). Fry the potatoes a few at a time in a single layer so they don't stick together. Turn them with care, frying both sides until they are golden to deep brown, 3-5 minutes total. Remove from the oil and drain on paper towels.

Lay the potato slices on a cookie sheet one layer deep. Bake until they are tender when pierced with a fork, about 10 minutes. Serve piping hot.