Potatoes are one vegetable that seem to have limitless ways to prepare them. I love potatoes in all forms, however Mr. D. can be a little particular about how he likes his potatoes, preferring them to be more “fancy” than plain. He would say “interesting, not boring”. And so I try to find recipes that fit the bill.
Flipping through one of my vegetarian cookbooks recently I came upon this recipe for “the spud” that combines potatoes with tomatoes and onions. The onions and tomatoes caramelize and create an irresistible crust in this country-style casserole. For a vegetarian meal just add a salad and some bread. When I made it I served it with pan sautéed fish fillets and a salad. The next day I had the leftovers with a poached egg; also a very satisfying meal. I know that I will be making this casserole many more times as it seems to fit into many meal combinations. Both Mr. D. and I liked it very much. It’s the kind of dish where you keep going back for one more bite!.
Please note that I made half a recipe, using one large and three small(ish) potatoes and the resulting dish in my opinion would serve four people, so the recipe as written will make quite a large amount.
CRUSTY POTATOES, TOMATOES, AND ONIONS
- 6 medium (about 2 pounds) potatoes, peeled, halved, and thinly sliced
- 3 large onions, halved vertically and thinly sliced
- 4 garlic cloves, minced
- 1 28-ounce can plum tomatoes, drained and chopped
- 1/4 cup tomato paste
- 1/4 cup fruity olive oil
- 3 Tablespoons water
- 2 teaspoons dried oregano
- salt to taste
- freshly ground black pepper to taste
1. Preheat oven to 400 degrees. Lightly grease a 12″ x 7″ x 2″ baking dish or other 2 1/2 quart ovenproof shallow dish.
2. In a large bowl, combine the potatoes, onions, garlic and tomatoes.
3. In a small bowl, whisk together the tomato paste, olive oil, water, oregano, salt and pepper. Pour over the vegetable mixture and toss to coat well.
4. Spread this mixture in the prepared baking dish.
Cover tightly with foil and bake for 30 minutes. Uncover and bake for 45 minutes longer, or until the potatoes are easily pierced and tender.
SOURCE: Quick Vegetarian Pleasures, Jeanne Lemlin