every one a winner
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Potatoes Baked with Tomatoes
Preparation time – 10 minutes
Cooking time –1 hour
Serves 2 -4
This dish from the south of Italy is utterly delicious but simple to make. Great as a stand-alone dish or as an accompaniment to meat or fish.
Nutritional Value per serving–
Calories 309kcal/1290kj; Protein 9.8g; Carbohydrate 31.1g of which sugars 18g; Fat 16.7g of which saturates 4.9g; Salt 189mg
2 large red or yellow onions, thinly sliced 900g/2 ¼ lb potatoes, thinly sliced 450g/1 lb fresh tomatoes, or tinned, with their juice, sliced 90ml/6 tbsp olive oil 115g/4 oz freshly grated Parmesan or mature Cheddar cheese Few sprigs of fresh basil Salt and freshly ground black pepper
- Preheat the oven to 180’C/160’C Fan/350’F/Gas 4. Brush a large baking dish generously with oil.
- Arrange a layer of onions in the dish, followed by layers of potatoes and tomatoes. Pour on a little of the oil and sprinkle with cheese. Season with salt and pepper.
- Repeat the process until all the vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, then add them here and there among the vegetables. Sprinkle the top with cheese and a little oil.
- Pour on 50ml/2 fl oz water. Bake in oven for 1 hour, or until tender. If the top begins to brown too much, place a sheet of foil on tip of the dish during cooking.
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