Roasted Tomatoes and Potatoes With Olives and Thyme

By Gazelle

Ingredients

• 1 lb. fingerling potatoes
• 1 tbsp. coarse salt, plus a few pinches
• 3 good-size ripe tomatoes (about 1 lb)
• 2 tbsp. olive oil
• 1 large red or yellow onion, halved and sliced about 1⁄4 inch thick
• 1/4 tsp. dried thyme
• 1/2 tsp. fennel seeds
• Zest of 1 large lemon
• pepper
• 3 garlic cloves, peeled and thinly sliced
• 1/2 c. pitted olives (such as niçoise or kalamata)
• 2 tbsp. capers, rinsed and drained
• 12 thyme sprigs
• 1 lemon, quartered

Details

Servings 4
Preparation time 30mins
Cooking time 80mins
Adapted from drozthegoodlife.com

Preparation

Step 1

Heat oven to 400°F.
Halve potatoes lengthwise. (If any are especially large, cut
into thirds lengthwise.) Bring
6 cups water to a boil. Add
1 tablespoon salt and the potatoes.
When boil returns, cook for 4 minutes. Scoop potatoes out with
a slotted spoon and set aside.
Drop tomatoes into same pot
for about 10 seconds, then transfer
to a bowl of cold water and peel
off skins.
Halve tomatoes crosswise,
gently squeeze out seeds, then
cut walls into large pieces.
Finely chop cores.
Heat 1 tablespoon oil in a skillet over
medium-high heat. Add onion
along with dried thyme and
fennel seeds. Cook, tossing in
pan, until onion begins to soften
in color, about 5 minutes. Turn off
heat, add lemon zest, and sea-
son with a couple of pinches of
salt and a few grinds of pepper.
Brush an 8-cup gratin dish
with 1 teaspoon of the oil. Spread half the onion, the chopped
tomato cores, and half of the
tomato pieces, garlic, olives,
capers, and thyme sprigs in
gratin dish. Cover with potatoes
and remaining tomatoes, and
tuck in remaining slivers of
garlic. Season with a pinch of
salt and a few more grinds of
pepper. Cover potatoes with
remaining onion, and wiggle in rest of olives, capers, and
thyme. Drizzle remaining 2 teaspoons oil over potatoes, cover with foil,
and bake for 25 minutes. Remove
foil, and bake until potatoes are
tender, 10 to 15 minutes more. Serve
with lemon on the side.