Tomato confit with baked potatoes
Soon the tomato glut is again. For this time a recipe in which very mature tomatoes can be processed super: tomato confit with baked potatoes, vegetarian and spicy, a reasonably priced meal for a big round. This is enough for 6-8 people.
Good 1.5 kg of ripe tomatoes
2-4 tablespoons olive oil
1 tbsp icing sugar
Spices: thyme sprigs, oregano, peppercorns, salt, lemon juice
Per person about 2 large potatoes, pre-cooked.
To serve: some leaves of basil, mixed lettuce - washed and bite the mouth, a salad dressing of 2 tablespoons oil, 1 squeezed lemon, 2 teaspoons sugar, pinch of salt.
Wash the thyme and oregano, dry and pluck the leaves. Peel and crush garlic cloves. Crush this spice mixture with salt and peppercorns in a mortar. Alternatively, dried spices can also be used.
Preheat the oven to 220 ° C. Halve the jacket potatoes with the shell and place with the cut surface on an oiled baking sheet. Approximately Bake for 15 minutes, then remove from the oven cover with aluminum foil and keep warm. In the meantime, wash the tomatoes, halve and core, drain.
Pour the casserole dish with the olive oil and strain the icing sugar, then caramelise in the roasting tin. Place the tomatoes on the caramel with the underside, spread the spice mixture evenly over it.
Turn the oven back to about 170 to 180 ° C and put the tomatoes in it, let it stew for about 20 minutes. Remove the casserole from the tube and stir gently. Possibly. remove the tomato peel. Tasting with a little lemon juice and possibly seasoning.
Wash the basil, pat dry and cut into strips. Arrange potato halves on lettuce leaves drizzled with dressing, spread the tomato confit on top, sprinkle with basil and serve hot.