- 1kg/2lbs firm tomatoes
- 1kg/2lbs new potatoes
- 6 garlic cloves, chopped
- Salt, pepper
- 1 ½ Tbsp Little Italy spices
- ½ cup virgin olive oil
Heat the oven to 425ºF.
Cut the tomatoes and potatoes in 1cm (⅓ inch) thick slices.
Pour and spread half the oil into an oven proof dish.
Spread half the potatoes, half the tomatoes, garlic and spices in the dish – salt and pepper.
Repeat with the remaining ingredients. Pour the remaining olive oil and enough water to cover the second layer of potatoes.
Place the dish in the oven and cook for ½ hour at 425ºF.
Reduce the oven to 375ºF for another 20 to 30 minutes until the liquid has evaporated and the potatoes are tender.
Let rest for 20 minutes before serving or serve at room temperature.