Baked Potatoes, Onion & Tomatoes ****1/2 1/93

Categories:
potato, vegetables

2 lb baking potatoes
1 large onion; about 2 cups
1 1/2 lb tomatoes; ripe but firm
3/4 cup romano cheese, fresh grated
1 1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper; freshly ground
1/4 cup extra virgin olive oil plus
1 more for dish.

Preheat oven to 375. Peel potatoes and slice 1/4" thick. Thinly slice onions. Peel, seed and cut tomatoes in a 1/3" dice to get about 2 cups. In a large bowl, combine cheese, oregano, salt, pepper, and 1/2 cup of water. Add potatoes, onion, tomatoes, and toss several times to mix well. Lightly brush a 9 X 13 baking dish with olive oil. Spoon the potato mixture into the dish and pour 1/4 cup of olive oil on top. Bake on the top rack of the oven, turning the potatoes every 20 minutes for about one hour or until the potatoes are very tender. Set aside for ten minutes and serve warm.

Yield: 6 servings