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Annie's potato & tomato bake

Annie's potato & tomato bake

A star rating of 3.4 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4-6 as a side dish

This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal306
fat12g
saturates2g
carbs46g
sugars0g
fibre4g
protein6g
low insalt0.11g
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Ingredients

  • 750g even-sized potato , such as Desirée or Maris Piper
  • 750g tomato
  • 4-5 tbsp olive oil

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

RECIPE TIPS
MAKE IT DIFFERENT

For a vegetarian main course or a more substantial accompaniment, add 150g grated emmental or feta, crumbling half under each layer of tomatoes.

Goes well with

Recipe from Good Food magazine, September 2005

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Overall rating

A star rating of 3.4 out of 5.6 ratings
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