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Tomato, potato & onion bake recipe

Updated on September 9, 2014

Sweet potatoes, tomatoes and onions, baked with almonds

I'm pleased to say that this has become a firm favorite in our household. Both sweet and new potatoes are baked with juicy tomatoes, sliced onion and sweet peppers then topped with cheese and sliced almonds.

The ingredients are inexpensive and the preparation is easy and quick - just the sort of recipe I like. It's wonderful served as a meat free dinner or lunch dish.

It's easy to adapt for vegans too, or made as a dairy-free dish, as the cheese can be left out altogether or a specialist cheese can be used instead. And it's not just for vegetarians - this makes a lovely (and easy) side dish to accompany many meat dishes or casseroles. Because it's cooked in the oven, it's an ideal dish to cook alongside a roast - vegetarian or otherwise.

You can also cook this dish in a halogen or toaster oven, making it a very quick dish to prepare and cook - in a regular oven it takes about twenty minutes with only a few minutes prep time. The simplest ingredients can make the most wonderful meals and this recipe is a great example. Healthy, quick and easy - the perfect recipe for me.

What you'll need:


To serve two greedy people

  • 1 sweet potato
  • 6 small potatoes (approximately)
  • 1 medium sweet pepper
  • 2 tomatoes
  • 1 medium onion
  • 3 - 4 oz sharp cheddar cheese
  • 1 handful sliced almonds
  • Olive oil
  • Fresh herbs to garnish

Preparing the potatoes



If you're using a regular oven, set it to 400°. Preparing the dish is very quick so make sure that this is the first thing you do. Also, take a medium saucepan and fill it half full with water - put this onto the stove to boil.


Because this has a larger diameter than the smaller potatoes, prepare this first as it will need a longer cooking time. I don't peel the sweet potatoes - simply scrape them with a knife and cut away and discolored areas. After scraping and washing, cut into slices and add to the boiling water in the pan.


Similarly, I just clean the potatoes and cut away any eyes. These are then sliced and go into the pan too. I like to par-boil them for two reasons. Firstly it cuts down on the oven time if they are partially cooked and secondly, the boiling water has the effect of further cleaning the vegetables' skins.

Prepare the remaining vegetables


The tomatoes just need to be sliced. I like to do this before the other vegetables and sprinkle them with freshly-ground black pepper because I like the pepper to permeate the tomatoes. This gives the dish a mild kick too but that's our personal taste. You can omit this if you prefer.


Peel the onions and cut into slices. Roughly speaking, it's ideal to have the same number of onion slices as tomato slices so I make them quite thin. Because they are thin, they cook more quickly too.


There's no need to peel the pepper, just clean, remove the seeds and slice thinly.


Remove the pan from the stove. Drain the water from the potatoes and fill the pan with cold water, then drain again. This means that they will now be cool enough to be handled.

Arrange the vegetables



Pour a little olive oil into a baking dish. Spread this around to grease the dish to ensure that the vegetables won't stick. Now have a wonderful creative time adding the vegetables in rows, overlapping each other.


Place the dish into the pre-heated oven. In a regular oven, the vegetables will cook in about twenty minutes. We like the onions to still have a little bite.


While the vegetables are roasting, grate the cheese.


Add the cheese


Once the vegetables are nicely roasted, remove the oven dish from the oven and sprinkle with grated cheese and the almonds and return it to the oven for a few more minutes. We like our melted cheese to be un-browned but if you like a crunchier topping and that toasted-cheese flavor, leave it in the oven until it's the way you like it or place it under the broiler.


Further reading

Get more great ideas for cooking the humble spud - and of course, its more exotic cousin, the sweet potato. These vegetables are loaded with nutrients and goodness and yet are inexpensive, tasty and easy to prepare.

Potatoes are full of vitamins. They are filling, tasty and inexpensive. As vegetarians, we have at leastone spud-based meal every week.Make the most of them with these specialist books.

Potato Cookbook, The
Potato Cookbook, The

When you're looking for a cheap and filling meal that's wonderfully tasty -and healthy too - just reach for this recipe book for inspiration.


Photography credits

All photographs taken in my kitchen during the making of this vegetable bake.


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    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      Looks delish! Going on my grocery list right now.