Mince garlic, dice onion, chop bell pepper, chop mushrooms, chop tomatoes. Wash potatoes, pat dry, and set all aside.
In a medium-sized sauce pan add 1 tablespoons olive oil and set to low-medium heat (level 3) Add garlic, onion, tomatoes, bell pepper, and mushrooms. Cook for 30 minutes with lid on before adding additional ingredients.
Meanwhile, heat convection or conventional oven to 400 degrees F. Place potatoes on a cookie sheet lined with parchment paper and spray potatoes with olive oil. Sprinkle salt, pepper, garlic granules.
Cook the turkey in a separate skillet: On low-medium heat (level 3) add 1 tablespoon olive oil and 2 Lbs. ground turkey. Season with rosemary, thyme, garlic granules, sea salt, pepper. Cook for 3-5 minutes before turning heat down to low (level 1) to cook for another 10 minutes.
Return to the saucepan of tomato mixture to add vegetable broth and decrease temperature to low (level 1). Cook for an additional 30 minutes.
Once sauce is turned to low, bake fingerling potatoes for 30 minutes, turning them at the 15 minute mark.
After tomato mixture has finished cooking, use an emulsion blender or regular blender to partially blend sauce (I like it about ¾ of the way blended to still have chopped veggies for texture). Stir in cooked turkey to sauce.
To plate, place fingerling potatoes on a plate, pour tomato and turkey sauce over the top. Sprinkle grated cheese over the top and enjoy.