BAKED POTATOES & TOMATOES

By JaneTreva

Ingredients

• 8 large Yukon Gold potatoes
• 2 cloves minced garlic, divided
• 2 teaspoons salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon dried rosemary leaves
• 1/2 cup olive oil, divided
• 6 large ripe peeled tomatoes
• 1 tablespoon chopped Italian parsley

Details

Servings 6

Preparation

Step 1

Cut peeled potatoes lengthwise into wedges.
Place in a bowl with half the garlic, half the salt, half the pepper and all of the rosemary.
Add ¼ cup olive oil and toss to distribute evenly.

Cut each tomato into 6 to 8 pieces and place in another bowl.
Season with the remaining garlic, salt, pepper and oil.
Add parsley.

Spread the potatoes in a large ungreased baking dish.
Top with tomatoes.
Bake, uncovered, at 375°F for 1 hour.