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Italian potatoes with triple tomatoes

Yields1 Serving

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

 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
1

Oil your baking dish

2

Pre-heat the oven to 180c

3

Have all your ingredients ready in bowls/jugs etc

4

Simply layer however you want to for example:

5

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

6

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

7

Cover with foil, bake for approx. 45 mins

8

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