Name: Italian potatoes with triple tomatoes
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

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

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

CategorySides, Vegan, Vegetarian

Ingredients