August 22, 2007

Heirloom Tomato Potato Cheese Bake

After camping, I found myself with leftover potatoes and cheese.

After last weekend's visit to the Fairfield Tomato Festival, I also had several heirloom tomatoes to eat.

After we enjoyed several of the tomatoes (a white queen, a moon glow, a carbon, and several cherry tomatoes), we found ourselves with a few almost over-ripe leftovers (2 carbons and an unidentified orange beefsteak-shaped thing).

So, I tossed this recipe together and served it for dinner. It was very filling, relatively healthy, and extremely delicious.

5 russet potatoes, scrubbed and chopped, skins left on
8 cloves garlic, peeled and diced
1/2 white onion, chopped
1 red onion, chopped
olive oil, for cooking
italian seasonings
garlic salt
red chili pepper flakes
3 large heirloom tomatoes, chopped
1/4 block of queso fresco
4 slices of provolone torn into small pieces

1. Pre-heat oven to 475F.
2. Mix all ingredients except the cheese and tomatoes in a pyrex brownie dish (9X13 or so) and place in top shelf in oven.
3. 30 minutes later, toss the contents of the dish, and then cover them with the tomatoes. Place back on the top shelf for another 20 minutes.
4. Add crumbled queso freso and ripped provolone to the top and let brown for another 15 minutes.
5. Remove from oven when it is appropriately browned to look like a cheese-covered casserole of lasagna-like happiness and serve when it has cooled to be edible without burning.


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