| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
ts |
Tomato paste |
| 1 |
lg |
All-purpose potato; scrubbed and cut into slices 1/16-in thick |
| 1 |
|
Plum tomato cut into thin slices |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
ts |
Parmesan cheese |
| 1/2 |
ts |
Chopped flat-leaf parsley |
INSTRUCTIONS
PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and
tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch
ovenproof skillet, layer the potatoes around the outside and in the center.
Slide the tomato slices evenly between the sliced potato. Season lightly
with salt and pepper, and heat the pan on top of the stove at medium-high
heat until crackling noises are heard, about 1 1/2 minutes. Transfer the
pan to the oven to bake until the slices are slightly crisp and the potato
is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on
the Parmesan cheese and run the dish under the broiler just until the
cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove
and sprinkle on the parsley, and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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