Ingredients:
6 medium red potatoes, unpeeled, very thinly sliced ( 2 lbs)
3 large onions, halved and very thinly sliced ( I usually get tired of slicing and use 1 or 2 onions)
4 garlic cloves, minced
1 (28 ounce) cans tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper
1/2 cup romano cheese, freshly grated or 1/2 cup parmesan cheese
Directions:
Preheat oven to 400 degrees Fahrenheit.
Combine potatoes, onion, garlic and tomatoes.
Beat the tomato paste, olive oil, water, oregano, and salt and pepper together.
Pour over vegetables and toss well to coat.
Spread in a large, greased, shallow baking dish (like a large lasagna pan). The secret is to not have the vegetables too deep in the pan.
Cover with aluminum foil and bake 30 minutes.
Uncover and bake 45 more minutes, or until potatoes are tender.
Sprinkle cheese over top the last 20 minutes of baking.
Servings: 6-8
Time preparation: 20 min.
Time total: 95 min.