This is one of those surprisingly delicious recipes that comes out of throwing together what we want to use up in the kitchen before it spoils. With winter coming, we've been gleaning lots of tomatoes from the farm we volunteer on. This is what came out of the bags of tomatoes we brought home.
Tomato Potato Bake (Serves 4)
- 4 large tomatoes, cut in quarters or smaller slices
- 1 heaping teaspoon garlic powder
- 6 cups baby potatoes or cubed potatoes
- 1 medium onion, cut in slices
- 1 red or orange pepper, large dice
- 1 Jalapeño, small dice
- 15 ounce can pinto beans, drained
- 1½ cups salsa
- 2-3 medium tomatoes, cut in slices to top the dish
Preheat oven to 380º F.
In an 8”x 8” dish, place quarters or slices of tomato to line bottom of dish. Then add garlic powder, potatoes, onion, pepper and Jalapeño pepper.
Bake uncovered for 30 minutes. If you want the veggies more roasted, you can cook it up to 30 minutes more uncovered.
Remove from oven and add pinto beans, salsa and sliced tomatoes to cover top of dish.
Cover with parchment paper and then foil or a silicon mat. Cook for another 45 minutes covered.
Serve and enjoy.