Italian potatoes with triple tomatoes

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

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Yields1 Serving

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

Method

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

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

Directions

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

Italian potatoes with triple tomatoes

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