potato and tomato bake


This is a nice supper dish, best made in summer when you can get good San Marzano tomatoes (the long variety).

I finely slice two large potatoes on the mandolin (no need to peel) and slice three tomatoes lengthways. I oil an oven dish and alternate  layers of the vegetables,  seasoning well and adding a sprinkle of fresh origano and marjory. I strew some breadcrumbs on top and a good splash of olive oil. I bake the dish in the oven at 180°C for an hour.  I cover the dish with foil in the last 15 minutes.

Enjoy  hot or at room temperature!


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