Potatoonion And Tomatoes Italian Style Recipes

POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)

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!

ITALIAN POTATO RECIPE

Steps:

• Peel and cut potatoes into wedges.
• Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
• Thinly slice the onion. Set aside.
• Mince the garlic. Set aside.
• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack.
• Empty the can of whole peeled canned tomatoes in a large bowl.
• Add one cup of water to the can, swirl and empty contents in the bowl.
• Hand crush the tomatoes.
• Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
• Drain the water from the potatoes.
• Add the sliced onions and crushed tomatoes and combine.
• Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
• Arrange the potatoes and vegetables in a single layer, in the baking dish.
• Drizzle olive oil over the top.
• Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
• Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.
• OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

POTATOES WITH ONIONS, OLIVES AND TOMATOES

Steps:

• Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.
• Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

POTATO, ONION & TOMATO BAKE

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,ONION AND TOMATOES, ITALIAN STYLE

Steps:

• Preheat oven to 400 degrees.
• Peel and wash potatoes,slice into thin slices.
• put potatoes in bowl together with onions, tomatoes, cheese, oregano and salt and pepper,toss together with the water.
• Coat a shallow baking dish with olive oil, place the contents of bowl onto baking dish and pour a liitle more olive oil over them.
• Bake 1 hour uncovered, turning every 20 minutes.
• Sprinkle with chopped basil in last ten mins of cooking.

ITALIAN-STYLE CANNED TOMATOES

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
• Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
• Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

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.