This is just one of those dishes. You know the kind I mean. The kind that spends almost the entirety of its cooking time in a gloriously hot oven and ultimately comes out all golden and crisp and, well, baked. This is what it’s all about.
What I love about this dish is the fact that the tomatoes on top become slightly oven dried which changes their flavour entirely, whilst the red onion adds another dimension of flavour between layers.
- 4 large potatoes, peeled and finely sliced
- 3 large or beef tomatoes, finely sliced
- 1 large red onion, finely sliced
- Large handful of cherry tomatoes, finely sliced
- ½ pint vegetable stock
- Olive oil
- Dried oregano
Preheat oven to 190°c
Put the potato slices in a pan of water and bring to the boil, reduce heat and simmer for 5 minutes. Drain and set aside.
In an ovenproof dish, lightly oil the bottom and sides. Place a layer of potatoes on the bottom of the dish slightly overlapping one another. Season with a pinch of salt and pepper. Scatter some red onions over the potatoes, followed by a layer of the beef tomatoes. Sprinkle with some oregano and a few small pieces of butter. Continue to layer the ingredients like this, finishing with a layer of tomatoes. Add the cherry tomatoes to the final layer so the dish is entirely covered (the tomatoes will shrink during cooking). Season generously with salt, pepper and oregano.
Drizzle with some olive oil and pour over the stock so it fills just half of the dish.
Place in the oven and cook for around 1 hour or until golden and a little crispy on top.
Once cooked, carefully take the dish out of the oven and drain out any excess stock. Drizzle olive oil on top of the tomatoes and put back in the oven for a further 5 minutes until the top becomes golden and crispy.
Serve and enjoy.