Potato & Tomato Bake750 g even-sized potatoes
750g tomatoes - go for yummy on-the-vine ones for best flavour
4-5 tbsp olive oil
4-5 tbsp olive oil
1. Heat oven to 190C/ fan 170. Thinly slice potatoes. Put in a pan with water cover, bring to the boil, simmer 3 minutes then drain well. Slice the tomatoes.
2. Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, sezsoning well and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat, finishing with tomatoes.
3. Bake for 45-55 minutes, until top is lightly browned. Serve warm or at room temperature. You can easily cook this the day before.
Tip: For a vegetarian main course or a more substantial accompaniment, add 150g grated emmental or feta, crumbling half under each layer of tomatoes.
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