New potatoes with red ripe tomatoes of summer when they are at their best and the basil leaves are large and opulent. This dish is a wonderful way to combine all three.
INGREDIENTS Serves 4-6
900g potatoes
450g red ripe tomatoes
3 tablespoons fresh basil leaves
1 onion ; finely chopped
1 clove garlic ; finely chopped
1 tablespoon extra virgin olive oil
salt and freshly milled black pepper
Preheat oven 190C
First of all skin the tomatoes and chop the flesh quite small. Then slice the potatoes thinly.
Now in the dish arrange first a layer of sliced potato, a little chopped garlic and onion and some seasoning followed by some chopped tomato, some more seasoning and a few torn basil leaves. Repeat all this until you have used all the ingredients, Try to finish with a layer of potatoes.
Drizzle a little oil over the surface and bake in the oven for about 1 hour or until the potatoes are tender.
Original Recipe Delia Smith
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