Roasted Potatoes And Tomatoes With Rosemary

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* Exported from MasterCook *

 

Roasted Potatoes And Tomatoes With Rosemary

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 45

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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6 medium potatoes

preferably long and narrow

4 firm ripe plum tomatoes -- sliced crosswise,

-- up to 6

olive oil

1 tablespoon minced fresh rosemary

OR 1 teaspoon dried minced chives

salt and freshly ground pepper -- to taste

 

6 to 8 servings

 

Roasted potatoes, flavored with rosemary, were a traditional dish of the

old Roman Easter. Here is a contemporary interpretation of this dish.

 

Preheat the oven to 375 degrees.

 

Cook, bake, or microwave the potatoes in their skins until done but still

nice and firm. Peel and slice crosswise 1/2 inch thick.

 

Oil a large, shallow baking dish. Alternate the potato slices with the

tomato slices in rows. Drizzle lightly with olive oil, then sprinkle with

the rosemary, chives, salt, and pepper. Bake for 20 to 25 minutes, or

until the potatoes begin to turn golden and crisp around the edges.

 

Calories: 134, Carbohydrate: 27 g, Total fat: 1 g, Cholesterol: 0 g,

Protein: 2 g, Sodium: 13 mg

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