Tomato And Potato Pie Food

CHEESE AND TOMATO POTATO BAKE

Steps:

• Heat the oil in a frying pan, and add the grated carrot and diced onion. Cook over a medium heat for around 5 minutes, until fairly soft. Add the minced garlic, smoked paprika and dried herbs, and cook for 2 more minutes.
• Next, add the tomato sauce, tomato puree and about two thirds of the cherry tomatoes (save some back for topping), along with a good pinch of salt and pepper. Bring to a gentle simmer, and cook for a few minutes.
• Thinly slice the potatoes - I didn't bother peeling mine. If you're not planning to pre-boil the potatoes, make sure you don't cut them any thicker than a few millimetres. Or, if you want to cut them a bit thicker or you're pushed for time, pre-boil them until they're just tender.
• Add one spoonful of sauce to the bottom of a baking dish (mine measured 8 x 8 inches), and spread it around - this just stops the potatoes from sticking to the bottom of the dish. If you have a dish with a lid, that's ideal.
• Now layer the sliced potatoes, tomato sauce and grated cheese - I ended up with 4 layers of each in total. Just make sure the potatoes are always laid out in a single layer, to help them cook through (less important if you've pre-boiled them).
• When you've used all the potatoes, finish with one final layer of tomato sauce, the last bit of grated cheese, and the breadcrumbs, as well as any cherry tomatoes you held back earlier.
• If you didn't pre-boil the potatoes, add a lid to the dish (or cover with kitchen foil, if you don't have a lid), and bake at 190°C (Gas Mark 5 / 375°F) until the potatoes are soft (check by poking with a sharp knife). Mine took around an hour and a half in total, but the exact time will depend on the exact thickness of your potatoes.
• If you did pre-boil the potatoes, you can cook your potato bake at 190°C (Gas Mark 5 / 375°F) without a lid, until golden brown and crispy - around 20-25 minutes.

TOMATO AND POTATO PIE

Steps:

• Preheat oven to 350. Bake pie shell 5 to 10 minutes.
• Mix the half and half and the eggs together with the Tuscan seasoning. Set aside.
• Pour potates onto a paper towel and pat them dry. Slice tomatoes. Salt and pepper the potatoes and the tomatoes.
• Pour a small amout of the half and half mixture into pie shell. Add a littel cheese.
• Next layer in some potatoes and tomatoes. Pour some more half and half mixture over and top with the cheese. Keep doing in this order until all the potatoes and tomatoes are in. Top with cheese.
• Cover the outer parts of the crust with foil. Set on a cookie sheet. Bake 45 minutes.
• Using a fork poke holes all over the top. Sprinkle with the bacon and then drizzle the butter over. Remove the foil and bake 5 minutes longer.

POTATO, ONION & TOMATO BAKE

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

POTATO AND TOMATO PIE

Steps:

• RED PEPPER SAUCE.
• Mix together the salt and peppers, allow to stand for 1 day.
• Heat a grill, Wash the peppers, drain and pat dry.
• Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
• Allow to cool and remove the skins.
• In a blender puree the peppers with the garlic and olive oil.
• Peel and slice the potatoes, when just done drain them.
• Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
• Top the potatoes with the sliced tomatoes.
• Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
• Preheat oven to 200C and bake for 30 minutes.
• Serve hot.