Ingredients
- Serves 4-6
- 1 large onion, sliced
- 4 Tbsp olive oil
- Pinch of salt
- 4 cloves garlic, sliced thinly
- 500g waxy potatoes, such as Desiree or Nadine, peeled and cut into 1/2cm rounds
- 600g large tomatoes, sliced
- 200g olives, stoned removed (optional)
- 1 cup vegetable stock (approx.)
- 2 tsp thyme, oregano or rosemary, finely chopped
- Generous pinch ground cinnamon
- Handful of parsley and basil leaves, roughly torn or chopped
- Salt and freshly ground pepper
- Parmesan or pecorino cheese to finish
- Extra virgin olive oil to serve
BAKED TOMATOES AND POTATOES
Method
- Preheat the oven to 200C In a large heavy based pan, add the oil and onions and a generous pinch of salt and cook until soft and sweet about 10 minutes
- Add the garlic and add to the onions, add the thyme, oregano or rosemary and stir through
- Layer the potato slices over the base of medium to large oven dish, season lightly with salt and pepper
- Now cover with the melt onions and garlic, sprinkle over the olives if using and finally finish with the tomato rounds
- Drizzle over any remaining oil
- Add the cinnamon to the stock and pour over the potatoes and tomatoes
- Cover tightly with foil as this will allow to cook through before getting too caramelised, this will take about 35 minutes
- Remove the foil and continue to cook for another 10-15 minutes or until lovely and golden and sticky
- To serve, grate over plenty of parmesan or pecorino cheese and I like to add little a drizzle of extra virgin olive oil to finish
Comments
This dish fits nicely into the late summer season - main crop potatoes have arrived and home-grown tomatoes are great for cooking.
Thanks to KAKANUI PRODUCE for providing the potatoes and tomatoes and onions used in the demonstration.
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