Potatooniontomatobake Recipes

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.

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!

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 TOMATO BAKE

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)

TOMATO, PASTA, AND POTATO BAKE

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.

ANNIE'S POTATO & TOMATO BAKE

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

TILAPIA WITH ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray.
• Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat.
• Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes.
• Squeeze lemon juice over fish and serve.