Crusty Potatoes, And Onions Baked With Olive Oil & Garlic

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Crusty Potatoes, And Onions Baked With Olive Oil &

Garlic

 

2 pounds medium-size potatoes, peeled, halved, very

thinly sliced

3 large onions, halved vertically and thinly sliced

4 garlic cloves, minced

28 ounces plum tomatoes, chopped and drained

1/4 cup tomato paste

1/2 cup fruity olive oil or EVOO

3 tablespoons water

2 teaspoons dried oregano

salt to taste

black pepper, freshly ground to taste

 

Preheat the oven to 400 degrees. In a large bowl,

combine the potatoes, onions, garlic, and tomatoes.

In a small bowl, beat together the tomato paste, olive

oil, water, oregano, salt, and pepper.

Pour over the vegetable mixture and toss to coat well.

Spread this mixture in a 12 by 7 by 2 inch baking dish

or other 2 1/2-quart ovenproof shallow dish.

Cover tightly with aluminum foil and bake 30 minutes.

Remove the foil and bake 45 minutes longer, or until

the potatoes are tender.

Serves 4.

 

 

 

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