BRAISED TOMATOES, POTATOES AND ONIONS

This simple dish is inspired by my old life in Greece.  Food in Greece is simple yet always packed with flavour and full of great textures.  They always cook with local, seasonal ingredients which they gather and bring together to create great dishes like this.

Serves 6

Ingredients

Preparation time - 20 minutes

Cooking time - 60 minutes

Vegan / df / gf

Skill level - easy

4 Tbsp olive oil

2 onions, sliced thickly

6 cloves garlic, sliced thinly

800-1kg potatoes, peeled and cut into thick rounds

1 kg tomatoes, cut into thick rounds

2 tsp dried oregano or thyme

½ tsp ground cinnamon

Salt and cracked pepper

300ml chicken or veg stock

Method

Preheat the oven 200C

Heat 2 tablespoons of oil in a medium sized fry pan and cook the onions for 10 minutes over a moderate heat, until soft and lightly browned.

Add a pinch of salt and the garlic, continue cooking for another 5 minutes.  Set aside.

To assemble; Using a suitable sized oven dish, begin to layer the vegetables starting with potatoes, then some of the onions, then tomatoes.  Season with salt and pepper, oregano and a little of the cinnamon. Continue layering the ingredients until finished.

Pour over the stock and finish with a drizzle of oil.  

Cover with foil and bake for 40 minutes.  Remove the foil and continue cooking until browned on top and the potatoes are tender (not mushy).

Ready to eat!