Potato Tomato Casserole

Photo by Sara N.

Recently we discovered the above image in our drafts, with no recipe saved alongside it. So, with simply a photo as inspiration, this warm Potato/Tomato casserole was recreated—dare I say, even tastier than before. (And with the loviest aroma!)

First:
– Take 2 medium onions, slice thin and then into thirds.
– Put in glass baking dish and drizzle generously with avocado oil
– Add some salt and pepper
– Add 1/2 tsp caraway seeds
– Add 1/3 of a cap (measuring in the bottle cap) liquid smoke

Place in oven at 400°, and prep the following (you eventually want them browned)
– Slice 5 golden potatoes, into 3/4″ pieces that are about 1/4″ thick— soak in water

While onions are beginning to roast:
– Smash and chop 3 garlic cloves
– Take a quarter of a green cabbage and slice thin, then chop

Once all the ingredients are prepared, and the onions are brown:
– turn the heat down to 350° and mix the garlic into the onions.

Then, add a layer of cabbage, followed by a layer of potatoes. Drizzle with olive oil.

Roast for 30 minutes.

In the meantime:
– Take a 1/2 can Muir Glen diced tomatoes, and smash them up.
– Add 2 tbsp Muir Glen tomato paste and stir until well blended.
– Pour the tomato mixture, along with 3 sprigs of chopped thyme, over the potatoes.
– Sprinkle some salt and pepper, and drizzle on a little more olive oil.

Roast 30-40 minutes or until tender.
When finished, drizzle with a bit of walnut oil.

Enjoy!

Our recreated recipe | Photo by Sonia Barkat

Serving suggestion: a salad with olives, walnuts and cranberries. Toasted bread with main dish.

Potato Tomato Casserole

 

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Ingredients

• 2 medium onion
• 5 golden potatoes
• 3 cloves garlic
• ¼ green cabbage
• ½ tsp caraway seeds
• ⅓ of a cap (measuring in the bottle cap) liquid smoke
• 3 sprigs thyme
• Muir Glen diced tomatoes
• Muir Glen tomato paste
• Walnut oil

Instructions

1. Slice onions thin and then into thirds.
2. Put in glass baking dish, drizzle generously with avocado oil, then some salt and pepper.
3. Add caraway seeds and liquid smoke.
4. Place in oven at 400°, and prep the following while onions brown.
5. Slice potatoes into ¾" pieces that are about ¼" thick. Soak in water.
6. Smash and chop garlic.
7. Slice cabbage thin, then chop.
8. When onions are brown, turn heat down to 350° and mix garlic in. Then, add a layer of cabbage, followed by a layer of potatoes.
9. Drizzle with olive oil. Roast for 30 minutes.
10. Take diced tomatoes and smash them up. Add tomato paste and stir until well blended.
11. Chop thyme.
12. Pour tomato mixture and thyme over the potatoes.
13. Sprinkle with salt and pepper, and drizzle with olive oil.
14. Roast 30-40 minutes or until tender. When finished, drizzle with walnut oil.

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