Pot/Tom Casserole

• 4 red skinned potatoes, scrubbed and sliced to 1/4 inch thick
• 2 lbs. fresh tomatoes, seeded and diced
• 4 garlic cloves, minced
• 4 TBSP olive oil
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped basil or oregano leaves

• Preheat oven to 375 degrees
• Coat the bottom of a large pie plate or casserole dish with 2 TBSP olive oil
• Lay the potato slices in a circles, slightly overlapping
• Sprinkle the garlic on top of the potatoes then drizzle the remaining 2 TBSP of olive oil on top
• Spread the tomatoes on top of the potato/garlic concoction then top with the fresh herbs
• Evenly cover the herbs with the Parmesan cheese
• Bake in the pre-heated oven for about 50 minutes or until the potatoes are cooked through. (When a knife inserted into the center of the casserole comes out cleanly and the potatoes feel soft, it’s done)
• Serve hot

Additional Notes:

This side dish goes well with chicken, meatloaf or ham.