Tomato-Potato Bake

1 potato per person
1 small tomato per person
Olive Oil
Greek or Italian Seasoning Mix
Salt and Pepper

Thinly slice the potatoes (peel if you wish.) Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes. Brush oil over the base and sides of a ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes. Bake for 45-55 mins. at 375F oven, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

Variation: For a vegetarian main course or a more substantial accompaniment, add 5-6 oz. feta, crumbling half under each layer of tomatoes.

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