With fresh, summer tomatoes right out of the garden, this dish would be at its best.
Even so, with some large hot house tomatoes and a few potatoes, this is full of flavour and really satisfying.
Resist the urge to change it first time around and I think you'll see the simplicity of the ingredients and seasonings are perfect.
Baked Potato and Tomato
(Company's Coming:The Potato Book)
3 lbs Potatoes (6 medium)
4 medium tomatoes, sliced
3-4 medium onions, sliced
3/4 C monterey jack or cheddar cheese, grated
1/2 C grated parmesan
3/4 tsp dried oregano
3/4 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/2-1 C mozzarella cheese, grated
Layer 1/2 of first 3 ingredients in a greased 4 quart casserole dish.
Sprinkle with Monterey Jack or Cheddar cheese.
Mix parmesan, oregano, basil, salt and pepper in a small bowl.
Sprinkle 1/2 over the Jack cheese. Layer second 1/2 of vegetables over the top. Sprinkle with second half of parmesan herb mixture.
Scatter mozzarella cheese on top.
Cover with foil or lid and bake at 400*F for 50 minutes.
Remove foil and bake 10 more minutes or until potatoes are tender.