This potato and tomato bake is made with potatoes, tomatoes, garlic, herbs, and a crisp breadcrumb and cheese topping. Baked till golden, it’s a naturally vegetarian aspect dish with rustic Italian taste in each chew!
In the event you love easy, flavorful roasted dishes, this potato and tomato bake (Patate e Pomodori al Forno) is one to strive. Skinny slices of potato and tomato are layered with garlic, herbs, and a crisp topping of breadcrumbs and cheese, then baked till golden and tender.
Dishes like this are widespread throughout Italy, particularly throughout tomato season. Each area has its personal spin, some add onion or additional cheese, however I’ve saved mine easy. The flavors are a bit like my Italian tomato, cheese and potato pie, although that model is far cheesier and wrapped in a flaky crust.
Why You’ll Love Roasted Potatoes and Tomatoes
- Easy and seasonal components: This dish is gentle and rustic like my Parmesan potato rounds, however with juicy tomatoes tucked in for additional taste.
- No cream or onion: Simply olive oil, garlic, and herbs roasted with layers of tomato and potatoes that create a lot Mediterranean goodness.
Ingredient Notes
- Potatoes: Select starchy or all-purpose varieties like Yukon Gold or Russet. They roast up tender inside with calmly crisp edges.
- Tomatoes: Use agency, ripe tomatoes that maintain their form equivalent to Roma or vine-ripened tomatoes. Gentle or overripe tomatoes can launch an excessive amount of moisture as they bake.
- Olive oil: A great drizzle of additional virgin olive oil brings richness and helps every little thing crisp up. You’ll use it each to toss the potatoes and to complete the dish earlier than baking.
- Garlic: Recent minced garlic provides depth with out overpowering the dish. You’ll be able to scale back it barely in case your garlic is very robust.
- Breadcrumbs: Plain dry breadcrumbs give the highest its signature crunch. Use gluten-free breadcrumbs if wanted, and even do-it-yourself you probably have day-old bread to make use of up.
- Parmesan cheese: Freshly grated Parmesan melts into the topping and provides that nutty, savory chew. Pecorino Romano is a stronger various in case you desire a sharper taste.
- Dried oregano and contemporary parsley: This mixture of dried and contemporary herbs provides steadiness and earthy, contemporary style.
- Salt and pepper: Take into account that Parmesan provides salt, so season calmly at first and regulate to style.
The best way to Make Potato and Tomato Bake
Slice each the potatoes and tomatoes about ¼ inch thick then toss the potato slices with olive oil in a bowl to coat them nicely. Slice tomatoes then put aside for layering.
In a small bowl, stir collectively the breadcrumbs, Parmesan, garlic, oregano, parsley, black pepper, and a pinch or two of salt. That is your crisp, savory topping.
Layer the potatoes on the baking sheet in a single layer, then sprinkle calmly with salt. Add the tomato slices on high and season them with just a little salt too. End with a beneficiant sprinkle of the breadcrumb combination and drizzle with the remaining olive oil.
Bake till golden and the potatoes are tender. Let relaxation for a couple of minutes earlier than serving so the layers maintain collectively.
suggestions for fulfillment
- Don’t skip the olive oil: If the potatoes look just a little dry as they bake, drizzle on one other tablespoon to assist them roast evenly and switch golden.
- Style earlier than serving: As soon as it cools barely out of the oven, give it a style and regulate the salt if wanted. Parmesan provides saltiness, however each batch is just a little completely different.
- Use a pan with sides: This dish is supposed to have a crisp topping and tender roasted layers. In the event you desire a softer, extra rustic texture, use a smaller baking dish and layer every little thing extra snugly for a jammy, casserole-style consequence.
- Look ahead to doneness: The topping ought to be golden and crisp and the potatoes fork-tender when pierced.
Variations
- Add extra greens: You’ll be able to simply construct on this dish with different seasonal veggies like zucchini, eggplant, or bell peppers. It’s a good way to make use of up odds and ends from the fridge, similar to in my ratatouille or roasted greens.
- Swap up the herbs: I exploit oregano and parsley, however dried thyme or basil would work properly too. It’s also possible to use a mixture of Italian seasoning if that’s what you’ve available.
- Add just a little warmth: A pinch of pink pepper flakes within the breadcrumb combination will give it a mild kick.
- Embrace onion: Some regional variations add thinly sliced onion for extra depth of taste. You’ll be able to layer it in with the potatoes or sauté it first for a sweeter style.
Extra Baked Aspect Dish Recipes
Nothing higher then a easy aspect dish! This potato and tomato bake is simply that. I hope you get pleasure from it too! Buon Appetito.
- 2 kilos potatoes
- 4 tablespoons olive oil (divided)
- 4 medium tomatoes (agency however ripe)
- 3-4 tablespoons bread crumbs
- 3-4 tablespoons freshly grated parmesan cheese
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon contemporary parsley minced
- 2-3 dashes black pepper
- ¼-½ teaspoon salt (relying on how salty the parmesan is)
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Pre-heat oven to 350F/180C. Line a medium (greater rimmed you probably have one) baking sheet with parchment paper.
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Slice the potatoes ¼ inch thick, place in a bowl and toss with 2 tablespoons of olive oil. Slice the tomatoes ¼ inch thick and put aside.
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In a medium bowl toss collectively the bread crumbs, parmesan, garlic, oregano, parsley, black pepper and a pinch or two of salt)
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Place the potato slices on the baking sheet, sprinkle with just a little salt, place the sliced tomatoes on high, sprinkle with just a little salt, sprinkle with the bread crumb combination. Drizzle with 2 tablespoons of olive oil. Bake for about 30-40 minute, test the potatoes for doneness with a fork. Let sit 2 minutes earlier than serving. Get pleasure from!
How do I retailer leftovers?
Retailer any leftovers in an hermetic container within the fridge for as much as 3 days; reheat within the oven to retain the crispy high.
Energy: 130kcal | Carbohydrates: 8g | Protein: 2g | Fats: 10g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 2mg | Sodium: 182mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg | Phosphorus: 46mg
Recipe FAQs
It pairs nicely with grilled meats, roast rooster, or fish, however it’s additionally hearty sufficient to get pleasure from as a vegetarian foremost with a inexperienced salad or crusty bread.
Sure, you’ll be able to assemble it just a few hours upfront and preserve it coated within the fridge. Bake simply earlier than serving for the most effective texture.
No have to boil them first. Slicing them thinly and roasting them with olive oil is sufficient to get them tender and golden within the oven.
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. Reheat within the oven or toaster oven to maintain the topping crisp.
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