Recipe: Crusty Potatoes and Onions Baked With Olive Oil

CRUSTY POTATOES AND ONIONS
BAKED WITH OLIVE OIL

2 lb medium-size potatoes, peeled, halved and sliced
1 (28 oz) can plum tomatoes, chopped and drained
3 large onions, thinly sliced
4 garlic cloves, minced
1/2 cup fruity olive oil
1/4 cup tomato paste
3 tbsp water
2 tsp dried oregano
salt and freshly ground black pepper (to taste)

Preheat the oven to 400 degrees.

In bowl, combine the potatoes, tomatoes, onions, and garlic.

In a bowl, beat together olive oil, tomato paste, 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.

Notes: The onions and tomatoes caramelize and create an irresistible crust in this peasant-style casserole. All you need is a salad to round off the meal.

Servings: 4
Source: Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes by Jeanne Lemlin