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Casserole Of Potatoes And Tomatoes

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Ingredients
  Baking potatoes 4 Large, scrubbed and quartered
  Egg 1
  Light vegetable oil 2 Tablespoon (Preferably Cold Pressed Safflower)
  Ground red pepper To Taste
  Olive oil 2 Tablespoon (Preferably Cold Pressed)
  Finely chopped garlic 1⁄2 Teaspoon
  Ripe tomatoes 3 Large, peeled and thickly sliced
  Freshly ground white pepper To Taste
  Dried basil 1 Teaspoon, crumbled
  Freshly grated parmesan cheese 5 Tablespoon
  Whole wheat breadcrumbs 2 Tablespoon (Dry)
Directions

Steam or boil potatoes until tender, about 18 to 20 minutes.
Remove potato skins and discard.
Transfer potatoes to large bowl of electric mixer and beat until smooth.
Add egg, 1 tablespoon vegetable oil and ground red pepper to taste.
Mix well.
Season with herb salt to taste.
Set aside.
Combine olive oil and garlic in large skillet.
Cook over low heat, stirring constantly, 1 minute.
Add sliced tomato.
Increase heat to medium and cook until tomatoes have rendered juices, 3 to 4 minutes.
Remove tomato from pan and set aside.
Increase heat to high and boil juices until thickened and reduced, about 2 to 3 minutes.
Season sauce with herb salt and white pepper to taste.
Stir in basil.
Preheat oven to 350°F.
Oil 1 1/2 quart ovenproof glass baking dish.
Spread half of potato puree in bottom of prepared dish.
Add tomato slices and top with sauce.
Sprinkle 1 tablespoon Parmesan over sauce.
Top with remaining potato puree.
Sprinkle with breadcrumbs and remaining Parmesan.
Drizzle remaining oil over cheese.
Bake 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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