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Potato and Tomato Pie
4 Tbsp butter, divided
1 onion, finely chopped
1 clove garlic, minced (or more, to taste)
2-3 medium tomatoes, diced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp sugar
1 beef bouillon cube, crushed
2 large baking potatoes, scrubbed and skins left on
salt and freshly ground pepper
chopped fresh parsley
Cut potatoes in half lengthwise and slice them about 1/4 inch thick
(or narrower).
Preheat oven to 350 F. Melt 2 Tbsp of the butter in a large
ovenproof skillet over medium heat. Add the onion, cook about 2
minutes. Add the garlic, cook another two minutes. Add the tomatoes,
thyme, basil, sugar, and bouillon cube. Cook over medium heat,
stirring occasionally, until thickened, about 20 minutes (don't
let it get dry). Transfer the mixture to a bowl.
Melt 1 Tbsp of the butter in the same skillet. Spread 1/3 of the
tomato mixture on the bottom of the skillet; layer with 1/3 of the
potato slices. Repeat layers twice more, ending with potato slices,
and dot with the remaining butter. Bake 30 minutes, or until the
potatoes are tender. (Can be done in a casserole dish if the
oven-going skillet is not available.) Run a knife around the edge
of the pie and loosen the bottom with a spatula. Invert onto a
serving platter. Sprinkle with fresh parsley; salt and pepper to
taste. Cut into wedges to serve. Serves 4
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Potato Tomato