That sounds good. I've never tried it with tomatoes. But this Sunday I'm going to.
My favorite way is what my mother in law taught me. Leave the skin on, slice the russets almost a quarter inch thick, use vegetable shortening (that's the trick, no veggie oil) cook on a cast iron frying pan just under medium for a while. Like an hour and a half. Leave 'em alone most the time. Do not cover and don't turn more than every twenty minutes. Some salt, pepper, and garlic powder.
So crispy and brown. MMMMMM.
1 1/2 hrs for homefries??? Even though probably great, I'll have eaten the table cloth and been out the door by that time.....
If everything was always done "by the book"....the book would never change.