Spicy Tomato Potato Bake

This is a pretty simple tomato and potato bake recipe. It’s also a welcome change for me to have non liquid based food, I seem to have developed an addiction to making soups of late. But hey, there are worse things I could be addicted to.

Yield; Three servings Cook time; One hour

You’ll need;

  1. Three medium potatoes, washed, peeled and sliced
  2. One 400g tin of chopped tomatoes
  3. Three cloves of garlic, minced
  4. Two tablespoons of tomato puree
  5. Herbs; one teaspoon of basil, oregano and parsley
  6. ½ a teaspoon of cayenne pepper
  7. Salt and black pepper to taste
  • Firstly, preheat your oven to 200ºC.
  • Next, heat a teaspoon of oil in a pan over a medium heat, cook the garlic for a minute before adding in the tomato puree. Cook the puree for two minutes and then add the chopped tomatoes. After another fifteen minutes the sauce should have thickened.
  • Blanch the potato slices in boiling water for five minutes. Once they’ve been blanched, you can start assembling the bakes.
  • Spoon enough sauce into each oven proof dish so that the bottom is covered. Layer slices of potato and sauce until the dishes are filled. Brush a little oil on top of the last potato layer and sprinkle with salt, this will crisp up the top layer.
  • Bake for 40 minutes, leave to stand for a couple of minutes before serving.

You could easily add other vegetables to this dish, or include mock meats, I just wanted to keep it simple so I didn’t.

Bye for now 🙂

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