Roasted Rosemary Potatoes and Tomatoes

Roasted Rosemary Potatoes and Tomatoes

by | Jun 2, 2020 | Media Recipe, Recipes

Looking for an easy, classic potato side-dish you can throw together in minutes? Well, here you go! This simple, flavorful 4-ingredient side dish for Roasted Rosemary Potatoes and Tomatoes can be whipped up easy-peasy, out of ingredients you probably have in your pantry right now. The beauty of this vegetable and potato dish is that it calls upon three favorites—canned tomatoes, rosemary and potatoes. This 100% plant-based side-dish is the perfect accompaniment for savory dishes, such as lentil patties, chickpea loaf, and veggie balls. Plus it’s a great dish to tote along to your next potluck or even holiday dinner. Best of all, it’s an easy way to fit in a serving of healthful vegetables into your day!

The classic Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive and present in this satisfying dish. If you don’t have fresh rosemary available (which is one of the easiest herbs to grow in warm weather climates), used dried rosemary.

Spread tomatoes on top of potatoes and bake.

Yield: 6 servings

Roasted Rosemary Potatoes and Tomatoes

Roasted Rosemary Potatoes and Tomatoes

This simple, flavorful 4-ingredient side dish for Roasted Rosemary Potatoes and Tomatoes can be whipped up easy-peasy, out of ingredients you probably have in your pantry right now.

Ingredients

  • 6 medium red and/or gold potatoes, unpeeled, scrubbed
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 tablespoon extra virgin olive oil
  • Black pepper and salt, as desired (optional)
  • 1 ½ teaspoons chopped fresh rosemary (or 1 teaspoon dried)

Instructions

    1. Preheat oven to 375 F.
    2. Slice unpeeled potatoes into thin wedges and place in a 9 × 13 inch baking dish.
    3. Spoon over garlic, canned diced tomatoes, olive oil, black pepper and salt (as desired), and rosemary. Toss to distribute ingredients using tongs or a spoon.
    4. Bake uncovered for about 1 hour, until tender and golden brown. Stir ingredients every 20 minutes.
© Tomato Wellness

 

Potato Chile Relleno

Potato Chile Relleno

by | Oct 26, 2016 | Recipes

Potato Chile Relleno

Potato Chile Relleno

Chiles are packed with nutritious potatoes for an exciting, lighter twist on this popular Mexican entrée.  Recipe courtesy of Potato Goodness .

INGREDIENTS

  • 8 POBLANO CHILES
  • VEGETABLE OIL, FOR BRUSHING
  • 12 OUNCES POTATOES, PEELED (ABOUT 3 SMALL TO MEDIUM-SIZE ONES)
  • 1 1⁄4 CUPS CRUMBLED FIRM GOAT CHEESE
  • 3⁄4 CUP GRATED CHEDDAR CHEESE
  • SALT & FRESHLY GROUND BLACK PEPPER
  • 1⁄4 CUP SOUR CREAM

For the Sauce

  • 1⁄4 CUP VEGETABLE OIL
  • 2 RED CHILIES, SEEDED AND CHOPPED
  • 2 GARLIC CLOVES, CRUSHED
  • 4 SCALLIONS, CHOPPED
  • 1 (14 OUNCE) CAN TOMATOES, CHOPPED
  • 4 CORN TORTILLAS, CHOPPED
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON CHOPPED OREGANO

PREPARATION

Prep Time: 30min | Cook Time: 30min
  1. PREHEAT OVEN TO 400°F.  CUT SLIT IN END OF EACH CHILE TO ALLOW RELEASE OF STEAM DURING COOKING. BRUSH CHILES WITH OIL AND ROAST IN OVEN 5 TO 10 MINUTES, UNTIL SKINS ARE LIGHTLY CHARRED AND BLISTERED. PLACE IN PLASTIC BAG AND SEAL. LET THEM STEAM 5 MINUTES; USING SMALL KNIFE, CAREFULLY PEEL OFF SKIN. SLIT EACH CHILE OPEN FROM TOP TO BOTTOM AND REMOVE SEEDS.
  2. IN BOILING SALTED WATER COOK POTATOES UNTIL JUST TENDER, THEN DRAIN AND PLACE IN BOWL. CRUSH WITH FORK, MIX IN GOAT CHEESE, AND SEASON TO TASTE WITH SALT AND PEPPER. STUFF CHILES WITH THIS MIXTURE AND ARRANGE SINGLE LAYER IN BAKING DISH.
  3. FOR SAUCE, IN FRYING PAN HEAT OIL, THEN ADD RED CHILES, GARLIC, AND SCALLIONS AND COOK ABOUT 2 MINUTES, UNTIL SOFTENED. ADD TOMATOES, CORN TORTILLAS, BROWN SUGAR, AND OREGANO, AND COOK OVER GENTLE HEAT 10 MINUTES. POUR INTO BLENDER AND BLITZ TO ALMOST SMOOTH BUT SLIGHTLY TEXTURED SAUCE. POUR SAUCE OVER STUFFED CHILES AND BAKE 10 TO 15 MINUTES. SPRINKLE TOP WITH GRATED CHEDDAR CHEESE, POUR SOUR CREAM OVER THAT, AND SERVE.
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Tomato Potato Florentine Soup

Tomato Potato Florentine Soup

by | Oct 5, 2016 | Recipes

Tomato Potato Florentine Soup

TOMATO POTATO FLORENTINE SOUP

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor.   Just in time for those cool autumn evenings.  Recipe courtesy of Potato Goodness.

Serves 4.

Ingredients

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED CELERY
  • 1 (32-OZ.) CONTAINER CHICKEN BROTH (REDUCED SODIUM)
  • 1 (28-OZ.) CAN CRUSHED TOMATOES (1 26-OZ. JAR MARINARA SAUCE)
  • 1 LB. RUSSET POTATO, PEELED AND CUBED
  • 2 TEASPOONS DRY BASIL
  • GARLIC SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 3 CUPS FRESH SPINACH, COARSELY CHOPPED

Preparation

Prep Time: 10min | Cook Time: 25min
  1. HEAT OIL IN A LARGE SAUCEPAN; ADD ONION, CELERY AND CARROTS AND COOK FOR 5 MINUTES TO LIGHTLY BROWN.
  2. STIR IN STOCK, TOMATOES, POTATOES AND BASIL. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES.
  3. LET COOL SLIGHTLY, THEN PUREE IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH.
  4. POUR BACK INTO SAUCEPAN AND STIR IN SPINACH; COOK FOR A MINUTE OR 2 MORE TO WILT SPINACH.
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Tomato, Potato and Asparagus Frittata

Tomato, Potato and Asparagus Frittata

by | Sep 21, 2016 | Recipes

Tomato, Potato and Asparagus Frittata

Download High Resolution Image

This quick, one-skillet meal is perfect for a lazy Saturday morning breakfast, or a wholesome dinner any night of the week.

Serves 6

Ingredients:

  • 6 EGGS
  • 2 TABLESPOONS MILK
  • ½ TEASPOON DRIED BASIL
  • ¼ TEASPOON BLACK PEPPER
  • ¼ CUP FETA CHEESE, CRUMBLED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 CUP ASPARAGUS, SLICED INTO ½-INCH SLICES ON THE DIAGONAL
  • 2 CLOVES GARLIC, MINCED
  • ½ POUND BABY RED POTATOES, DICED INTO ½-INCH CUBES AND BOILED UNTIL FIRM BUT TENDER
  • 1 OUNCE PROSCIUTTO, CHOPPED
  • 1 14.5-OUNCE CAN DICED TOMATOES, DRAINED
  • ¼ CUP PARMESAN CHEESE, FINELY GRATED
  • ⅓ CUP PREPARED TOMATO SALSA

Instructions:

  1. PREHEAT OVEN TO 375 F.
  2. BEAT EGGS, MILK, BASIL, AND PEPPER UNTIL SMOOTH. MIX IN FETA CHEESE. SET ASIDE.
  3. HEAT OLIVE OIL IN A 10-12 INCH OVEN-PROOF SKILLET OVER MEDIUM HEAT.
  4. ADD THE ASPARAGUS AND SAUTÉ UNTIL CRISP-TENDER, ADD GARLIC AND SAUTÉ ANOTHER MINUTE. ADD POTATOES AND PROSCIUTTO, AND SAUTÉ TWO MORE MINUTES.
  5. POUR TOMATOES OVER TOP AND ARRANGE INGREDIENTS EVENLY IN SKILLET.
  6. POUR THE EGG MIXTURE OVER SKILLET MIXTURE AND COOK (WITHOUT STIRRING) FOR 2-3 MINUTES.
  7. PLACE SKILLET IN THE OVEN AND BAKE FOR ABOUT 10 MINUTES.
  8. WHEN THE CENTER IS BEGINNING TO FIRM, TOP WITH PARMESAN CHEESE AND INCREASE OVEN TEMPERATURE TO BROIL.
  9. BROIL FOR 1-2 MINUTES, WATCHING CLOSELY FOR IDEAL BROWNING, AND REMOVE.
  10. LET SIT 2 MINUTES, SLICE INTO WEDGES, AND SERVE WITH ONE TABLESPOON OF SALSA ON TOP.
  11. NUTRITION INFORMATION PER SERVING: 190 CALORIES, 12 G PROTEIN, 12 G CARBOHYDRATES, 11 G FAT, 4 G SATURATED FAT, 518 MG SODIUM, 2 G DIETARY FIBER.


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Beef and Potato Tamale Casserole

Beef and Potato Tamale Casserole

by | Sep 22, 2014 | Recipes

Beef and Potato Tamale Casserole

Prep time:  
Cook time:  
Total time:  
 
Serves: 2
 
Recipe by Potato Goodness Corn tortillas add great flavor and texture to this Mexican-style beef casserole. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Beef and Potato Tamale Casserole
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3-4 SMALL RED POTATOES
  • 1 CAN (14½ OUNCES) DICED TOMATOES IN JUICE
  • ½ CUP WATER
  • 1 PACKET (1¼ OUNCES) TACO SEASONING*
  • 4 YELLOW CORN TORTILLAS, CUT IN HALF
  • ¾ POUND 85% LEAN GROUND BEEF
  • 1 CUP SHREDDED CHEDDAR CHEESE*
 
Instructions
  1. CUT POTATOES IN HALF LENGTHWISE. SLICE ACROSS INTO ¼-INCH-THICK HALF MOONS.
  2. IN MIXING BOWL, COMBINE TOMATOES, WATER AND TACO SEASONING, RESERVING 2 TEASPOONS TACO SEASONING. SPREAD 2 TABLESPOONS TOMATO MIXTURE IN BOTTOM OF A 1-QUART MICROWAVE-SAFE DISH. COVER WITH 4 TORTILLA HALVES.
  3. CRUMBLE BEEF OVER TORTILLAS AND SPRINKLE WITH RESERVED TACO SEASONING. SPRINKLE HALF THE CHEESE OVER BEEF. ADD HALF THE REMAINING TOMATO MIXTURE. SPREAD POTATOES ON TOP IN A SINGLE LAYER. COVER WITH REMAINING TORTILLAS. SPREAD REMAINING TOMATO MIXTURE ON TOP AND SPRINKLE WITH REMAINING CHEESE.
  4. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 20 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES AND BEEF ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: