I realized I haven’t posted a recipe in a while – whoops! Here is a savory delicious dish we’ve made a couple of times with potatoes and tomatoes from the garden, and some lovely onions and garlic from the farmer’s market. (Note: I had a couple of questions about “those dark things” in the photo – they’re Purple Peruvian Potatoes!)
Easy Baked Potatoes & Tomatoes, Apulian Style
Ingredients.
Note: these are approximations, as we sort of threw everything into the pan and baked it. If you have more tomatoes, it will be saucier, and if you have more potatoes this will be thicker.
- 4 lbs. potatoes
- 2 lbs. tomatoes
- 1/2 head garlic (a whole head if it’s small)
- 1 medium to large onion
- salt and pepper to taste
- a handful of basil (optional)
- 1 t crushed red pepper (optional)
Steps.
1. Preheat oven to 400F.
2. Chop the potatoes, tomatoes, and onions into medium-sized chunks.
3. Chop the garlic into large pieces.
4. Throw potatoes, tomatoes, onions, garlic, red pepper, and 1/2 of the basil into a 9×13″ baking pan. Salt and pepper to taste (being fairly liberal with them). Mix together.
5. Bake 30 minutes.
6. Mix well.
7. Bake 15 minutes.
8. Mix well.
9. Bake another 15 minutes.
10. Remove from oven and let rest for 10 minutes.
11. Re-season if necessary. Serve as a side or as a main dish over pasta, topping it with fresh basil.
Makes 6-8 servings. Served here over whole wheat pasta, accompanied by local wine and cheese.
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Looks super yummy!!! I’ll have to try it. We’ve got potatoes coming out of our ears.
are those dark things olives?? a little clarification please….
looks like something I would eat – the familiy possibly not – they are culinary wimps
mmmmmmmmm but what are those dark things???
LOL, Sorry y’all – those “dark things” are Purple Peruvian potatoes!! Pictures here. ; )
Purple potatoes rock!
It just so happens this is about all the food I have in the house right now, potatoes (some of them blue), tomatoes and one huge onion. How perfectly the world provides, first the food and then a delicious recipe. Thank you.
Gorgeous and it smells delicious! This is a great solar oven candidate. If served with greens you have a rainbow of yum.
yum! as it happens…….i have all the ingredients on hand…..AND was stuggling over what to feed the masses for dinner tonight! this looks like a winner girl……thanks for sharing!
wow looks good! Thanks for the photos…. it helps envsion the receipe – I think i might give this a try.
GB, Enjoy! I can’t believe you still have potatoes! I must admit… I am a bit jealous of the long warm growing season there!
ctdaffodil, It’s basically tomato sauce with potatoes in it, too. I bet the kids would actually like it…
And yeah, those are just purple potatoes is all!
Rob, Yummy purple potatoes.
LatigoLiz, Agreed. Though they didn’t grow as prolifically as the yellow fingerlings… : (
Katrina, : ) I hope it was tasty!
Katecontinued, So… it smells delicious? Does that mean you’re cooking it? : ) True, indeed – this would be perfect in the solar oven! And we actually did eat them with greens! Rainbow of yum – I like that.
Jayedee, You’re welcome! Hope you all liked it!
Tom, You’re welcome – enjoy!
We are just coming out of winter here (Canberra, Australia) and we have been feasting on baked vegies.
My favourite is pumpkin, potatoes and kumara (sweet potato). Cut into pieces and add oil. Then add a crumbled dry chillie and some cumin, cracked papper and salt.
Yummo. I could eat these every day.
For variation- add parsnips, beetroot, whole heads of garlic and onions.
Baked vegetables are simply the best and a meal in themselves.
KatieTT, that sounds fabulous. We’re just going into winter, and I foresee a lot of pumpkins, sweet potatoes, and root vegetables in our future! I’ve posted a roasted vegetable recipe here in the past – it sounds very similar to your yummy sounding baked veggies!