Tomato and Potato Bake
An adapted Greek recipe, this dish is rich and deep in flavour.
½ cup olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
4 large tomatoes, peeled, de-seeded and chopped
1 kg potatoes, cut in wedges
Salt and ground black pepper
Flat leaf parsley for garnish
- Preheat oven at 180°C. Heat the oil in a flameproof casserole dish. Fry the onion and garlic for 5 minutes.
- Add the tomatoes to the pan, season with salt and pepper and cook for 1 minute while stirring.
- Add the potatoes to the the pan. Cook for 10 minutes while stirring (ensure that the potatoes are covered in oil for even cooking). Season again and cover with a lid.
- Place the casserole in the oven and bake for about 45-50 minutes. Garnish with parsley and serve immediately.
Serves 4 people
Recipe supplied by Antonia Dlagnekova, Pretoria, South Africa
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