ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
POTATO, ONION & TOMATO BAKE
A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!
Provided by CountryLady
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
- Dot each layer with pieces of butter and season with salt& pepper to taste.
- Combine milk, cream& stock and pour over potato mixture.
- Top with cheese.
- Dot with any remaining butter.
- Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.
POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)
Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!
Provided by Loreto
Categories Side dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush a generous amount of olive oil in a 9x14" baking dish.
- Arrange a layer of onions on the bottom.
- Top that with a layer of potatoes.
- Then a layer of tomatoes.
- I find it best to season each layer with a splash of olive oil, salt and pepper.
- Repeat this layer process until all the potato, tomato and onion are finished.
- End with the top layer being overlapped.
- Pour in the water, and finish by sprinkling the grated Parmigiano on top.
- Drizzle some olive oil all through out.
- Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
- Take out of oven.
- Cut into desired portions.
- Enjoy!
BAKED TOMATOES, SQUASH, AND POTATOES
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
- Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g
POTATO AND TOMATO BAKE
Combine cheese, tomatoes, potatoes, Italian dressing and more in this Potato and Tomato Bake from My Food and Family that the whole family will love. We rarely meet a cheesy potato bake we don't like, and this Potato and Tomato Bake is no exception!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Arrange tomatoes alternately with potatoes in concentric circles in 9-inch pie plate, overlapping slices and rows as needed to form even layer.
- Drizzle with dressing; sprinkle with cheeses. Cover.
- Bake 1 hour or until potatoes are tender and Parmesan is lightly browned, uncovering for the last 10 min. Let stand 5 min. before unmolding onto plate.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
GREEK POTATO AND TOMATO BAKE RECIPE - (4.4/5)
Provided by Pagingdrstarling
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Heat the oil in a saucepan over medium-high heat. Add the onion and cook until just tender, about 5 minutes. Add the garlic and cook for a minute to release the flavor. Place the tomatoes in the pan, season with the salt and pepper, and cook for another minute, stirring constantly. Add the potatoes to the pan and cook for about 10 minutes, stirring often. Take the pan off the stove and add the mixture to a greased casserole. Bake for 40 - 50 minutes until the potatoes are tender. You can serve immediately or store in the refrigerator for a day or two. When serving garnish with fresh parsley.
TOMATO, LEEK AND POTATO BAKE
Make and share this Tomato, Leek and Potato Bake recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Grease a 5 cup shallow ovenproof dish.
- Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Nutrition Facts : Calories 213.8, Fat 3.9, SaturatedFat 0.6, Sodium 26.1, Carbohydrate 41.6, Fiber 6.2, Sugar 6.7, Protein 5.4
CHEESE TOMATO POTATO BAKE
This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
Provided by Lorac
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook potato and onion in boiling salted water until potatoes are just tender, drain.
- Add butter, cheeses, tomatoes and sour cream, stir to combine.
- Place mixture in a baking dish, top with bacon and additional cheese if desired.
- Bake 20-25 minutes.
Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4
ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
POTATO TOMATO BAKE
Make and share this Potato Tomato Bake recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Scrub potatoes well.
- Slice potatoes (about 3/8 inch thick) and boil until just tender.
- Drain.
- Slice tomatoes.
- Grease two 10-inch glass pie plates.
- Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full.
- Last layer of tomatoes should be attractively arranged on top.
- Beat eggs and milk together.
- Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes.
- Top with some chopped parsley.
- Bake at 375 degrees for 50 minutes to 1 hour until pie is set. Makes 6 to 8 servingd (2 pies)
Nutrition Facts : Calories 458.7, Fat 21.4, SaturatedFat 12.6, Cholesterol 149, Sodium 377.2, Carbohydrate 44.5, Fiber 6.2, Sugar 5.3, Protein 23.7
BAKED TOMATO, GRUYèRE & POTATO GRATIN
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
- Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
- Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.
Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber
TOMATO, PASTA, AND POTATO BAKE
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
- Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 323 g, Fat 4 g, Fiber 4 g, Protein 15 g
POTATO-TOMATO CHEESE BAKE
This is a great recipe to use up tomatoes from your garden! You can add in some Parmesan cheese to the tomato mixture also if desired.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking dish.
- Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
- Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
- Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
- Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
- Cover tightly with foil.
- Bake for about 40-50 minutes.
- Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).
Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 15.8, Cholesterol 70.6, Sodium 445.6, Carbohydrate 51.9, Fiber 8.1, Sugar 8.9, Protein 20.9
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
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