Italian potatoes with triple tomatoes

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April 27, 2015

This is a great side dish to go with roast meats, alternatively serve as a vegetarian main course with a green salad

Directions

Oil your baking dish

Pre-heat the oven to 180c

Have all your ingredients ready in bowls/jugs etc

Simply layer however you want to for example:

Potatoes, sundried tomatoes, basil, onions and then a drizzle of passata, white wine, oil and seasoning

Continue to layer finishing with the fresh tomatoes on top and a drizzle of the oil and seasoning

Cover with foil, bake for approx. 45 mins

Take off the foil and bake for a further 15-20 mins more to slightly crisp up the top and making sure the potatoes are cooked through

Ingredients

100ml extra virgin olive oil

100ml white wine

600g potatoes, peeled and thinly sliced

10-12 sundried tomatoes in oil, sliced

Large bunch of basil leaves roughly torn

2 red onion thinly sliced

200ml Passata

400g Cherry tomatoes or baby plum tomatoes halved

Salt and pepper

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