Crusty Potatoes And Onions Baked With Olive Oil And Garlic Recipe

Ingredients:
6 med. (about 2 lb.) potatoes, peeled,
halved & very thinly sliced
3 lg. onions, halved vertically &
thinly sliced
4 garlic cloves, minced
1 (28 oz.) can plum tomatoes, chopped
& drained
1/4 c. tomato paste
1/2 c. fruity olive oil
3 tbsp. water
2 tsp. dried oregano
Salt to taste
Freshly ground black pepper to taste

Directions:
Preheat the oven to 400 degrees. In a large bowl, combine the potatoes, onions, garlic and tomatoes. In a small bowl, beat together the tomato paste, olive oil, water, oregano, salt and pepper. Pour over the vegetable mixture and toss to coat well. Spread this mixture in a 12 x 7 x 2 inch baking dish or other 2 1/2 quart ovenproof shallow dish. Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake 45 minutes longer, or until the potatoes are tender. Serves 4. 4th Grade

Tagged as: 30 minutes, aluminum foil, baking dish, garlic, grade 6, lb potatoes, oil water, olive oil, onions, salt and pepper, shallow dish, tomato paste, tomatoes, vegetable mixture