ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
ANNIE'S POTATO & TOMATO BAKE
This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h15m
Yield Serves 4-6 as a side dish
Number Of Ingredients 3
Steps:
- Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
- Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
- Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.
Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
POTATO TOMATO BAKE
Make and share this Potato Tomato Bake recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Scrub potatoes well.
- Slice potatoes (about 3/8 inch thick) and boil until just tender.
- Drain.
- Slice tomatoes.
- Grease two 10-inch glass pie plates.
- Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full.
- Last layer of tomatoes should be attractively arranged on top.
- Beat eggs and milk together.
- Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes.
- Top with some chopped parsley.
- Bake at 375 degrees for 50 minutes to 1 hour until pie is set. Makes 6 to 8 servingd (2 pies)
Nutrition Facts : Calories 458.7, Fat 21.4, SaturatedFat 12.6, Cholesterol 149, Sodium 377.2, Carbohydrate 44.5, Fiber 6.2, Sugar 5.3, Protein 23.7
POTATO, ONION & TOMATO BAKE
A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!
Provided by CountryLady
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
- Dot each layer with pieces of butter and season with salt& pepper to taste.
- Combine milk, cream& stock and pour over potato mixture.
- Top with cheese.
- Dot with any remaining butter.
- Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.
TOMATO, PASTA, AND POTATO BAKE
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
- Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 323 g, Fat 4 g, Fiber 4 g, Protein 15 g
TOMATO, POTATO AND MOZZARELLA BAKE
This recipe was in my mailbox today and it caught my eye because I love this combination of ingredients: cheese, garlic, tomatoes, potatoes. What's not to love? Recipe & photo: lifesambrosia.com
Provided by Ellen Bales
Categories Other Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Bring a large pot of water to a boil. Add potatoes and parboil for 5 minutes. Strain. (Note: these should be a little underdone so that they won't get too mushy when you bake them in the oven.)
- 2. In a large casserole dish, layer potato, tomato, and mozzarella. You will only have one layer but overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
- 3. Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.
POTATO AND TOMATO BAKE
Combine cheese, tomatoes, potatoes, Italian dressing and more in this Potato and Tomato Bake from My Food and Family that the whole family will love. We rarely meet a cheesy potato bake we don't like, and this Potato and Tomato Bake is no exception!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Arrange tomatoes alternately with potatoes in concentric circles in 9-inch pie plate, overlapping slices and rows as needed to form even layer.
- Drizzle with dressing; sprinkle with cheeses. Cover.
- Bake 1 hour or until potatoes are tender and Parmesan is lightly browned, uncovering for the last 10 min. Let stand 5 min. before unmolding onto plate.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
POTATO-TOMATO CHEESE BAKE
This is a great recipe to use up tomatoes from your garden! You can add in some Parmesan cheese to the tomato mixture also if desired.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking dish.
- Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
- Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
- Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
- Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
- Cover tightly with foil.
- Bake for about 40-50 minutes.
- Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).
Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 15.8, Cholesterol 70.6, Sodium 445.6, Carbohydrate 51.9, Fiber 8.1, Sugar 8.9, Protein 20.9
COTTAGE CHEESE POTATO BAKE
Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
- Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
- Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
- Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
CHEESE TOMATO POTATO BAKE
This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
Provided by Lorac
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook potato and onion in boiling salted water until potatoes are just tender, drain.
- Add butter, cheeses, tomatoes and sour cream, stir to combine.
- Place mixture in a baking dish, top with bacon and additional cheese if desired.
- Bake 20-25 minutes.
Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4
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