POTATO AND TOMATO BAKE

Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

View the full recipe at sugarlovespices →