Patate e Pomodori al Forno

This dish (Potatoes Baked with Tomatoes) is simple and hearty. It is best when tomatoes are in season, but you may also use canned plum tomatoes.

Ingredients:
2 large red or yellow onions, thinly sliced
2 lbs. potatoes, peeled and thinly sliced
1 lb. tomatoes, fresh or canned, sliced, with their juice
6 Tbs. olive oil
1 cup freshly grated parmesan or sharp cheddar cheese
salt
freshly ground black pepper
a few basil leaves (preferably fresh)
1/4 cup of water

~ Preheat oven to 350 F. Brush a generous amount of oil in a large baking dish.
Arrange a layer of onions in the dish, followed by a layer of potatoes, and then a layer of tomatoes. Pour on a little oil, and sprinkle with a bit of the cheese. Season with salt and pepper.
Repeat the layers until vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with the remaining cheese, and a little oil.
Pour on the water. Bake for 1 hour, or until tender. If the top begins to brown too much while baking, place a sheet of foil on top of the dish to keep from browning.
Serve hot.

Serves 6