Crusty Potatoes, And Onions Baked With Olive Oil & Garlic

Recipe Ingredients

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

Recipe Instructions

Preheat the oven to 400 degrees. 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 (c) 1992 - Harper Perennial, a division of Harper Collins, New York - 250 pages - $15.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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