Crusty Potatoes, And Onions Baked With Olive Oil & Garlic Recipe - Cooking Index
Crusty Potatoes, And Onions Baked With Olive Oil & Garlic Recipe - Cooking Index
The onions and tomatoes caramelize and create an irresistible crust in this peasant-style casserole. All you need is a salad to round off the meal.
Type: Vegetables| 2 lbs | 908g / 32oz | Medium-size potatoes - peeled, halved, and very thinly sliced |
| 3 | Onions - halved vertically (large) and thinly sliced | |
| 4 | Garlic cloves - minced | |
| 28 oz | 795g | Plum tomatoes - - (1 can), chopped and drained |
| 1/4 cup | 59ml | Tomato paste |
| 1/2 cup | 118ml | Fruity olive oil |
| 3 tablespoons | 45ml | Water |
| 2 teaspoons | 10ml | Dried oregano |
| Salt - to taste | ||
| Black pepper - freshly ground, to taste |
Preheat the oven to 400F. In a large bowl, combine the potatoes, onions, garlic, and tomatoes. In a small bowl, beat together the tomato paste, olive oil, water, oregano, salt, and pepper. Pour over the vegetable mixture and toss to coat well. Spread this mixture in a 12- by 7- by 2-inch baking dish or other 2 1/2-quart ovenproof shallow dish. Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake 45 minutes longer, or until the potatoes are tender. This recipe serves 4.
Source:
QUICK VEGETARIAN PLEASURES by Jeanne Lemlin
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