Greek Tomato and Potato Bake

From Spain to Greece. I wish I have the money to travel the whole of Europe. SIGH. My version of from Spain to Greece was all about food. We had Spannish Chilli potatoes on Sunday and I baked Greek tomato and potato bake on Monday.

I never knew how yummy a whole garlic, onion and blended tomatoes tasted so good with potatoes. Mine looks much more watery (with gravy) because I blended tomatoes with 3 mini sweet pepper. The original recipe only peeled, deseeded and chopped the tomatoes. I like the sweetness and the rich taste of the blended tomatoes and sweet pepper.

(adapted from Alex Barker with recipes by Sally Mansfield Potato Cookbook)
1 kg blue bell potatoes (quartered)
1 large onion (finely chopped)
1 whole garlic (crushed)- original recipe calls for 3 garlic cloves
4 large ripe tomatoes (blended)
1 tbsp tomato paste
4 mini red sweet pepper (blended with tomatoes)
Italian herbs
Salt and black pepper
  1. Preheat oven to 180 degree
  2. Peel, chop and cook potatoes in boiling water. Drain and leave to cool
  3. Heat olive oil. Saute garlics and onions till brown
  4. Add blended tomato paste, tomatoes and sweet pepper
  5. Mix in the potatoes. Let it cook for 10 minutes
  6. Season with, Italian herbs, salt and pepper
  7. Place the ingredients in pyrex and cook in oven for further 45 minutes to an hour

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