1poundtomatoesRoma or plum, sliced into rounds, ¼ inch thick
5tablespoonsolive oilseparated
1poundpotatoyellow, sliced ⅛ inch thick
1cupParmigiano-Reggiano Cheese or Pecorino Romano Cheesegrated, about 2 ounces, separated
2tablespoonspanko bread crumbs
salt and pepper
2teaspoonsoreganofresh, minced, separated
pinchchili flakesoptional
oreganofor garnish
Instructions
Preheat the oven to 400°F (200°C) and place the oven rack in the middle.
Thinly slice the shallots. Set aside for now.
Slice the tomatoes into rounds, about ¼ inch thick. Place in a bowl and season lightly with salt and pepper. Set them aside for now.
Heat about 1 tablespoon of olive oil in a heavy saucepan over medium heat. Add the shallots and sauté, occasionally stirring, for about 6-8 minutes or until soft and translucent but not browned. Season with salt and pepper. If using, add a pinch of chili flakes.
Meanwhile, prepare the oregano marinade by whisking together: 2 tablespoons of olive oil, 1 teaspoon of chopped fresh oregano, ⅛ teaspoon of salt, and a pinch of pepper.
Peel the potatoes and slice about ⅛ thick. Toss them in the fresh oregano marinade.
Drizzle the bottom of a heatproof oven dish (7-inch quiche pan) with 1 tablespoon of olive oil.
Use about half of the sliced tomatoes to layer the bottom of the oven dish.
Sprinkle the tomatoes with the Romano cheese (¼ cup).Arrange the potato slices in a single layer with the edges overlapping each other over the cheese. Use about half the amount.Top with a layer of sauteed shallots. Use the whole amount.
Arrange the rest of the potato slices in a single layer with the edges overlapping each other.Repeat with the rest of the tomato slices but this time layer them so that they overlap.
Drizzle the top with 1 tablespoon of olive oil.
Bake, uncovered in a preheated oven (400°F/200°C) for about 1 hour or until the potatoes are easily pierced with the tip of a knife.
Carefully remove the casserole from the oven.
Sprinkle the top with the rest of the cheese (¾ cup), the fresh oregano ( 1 teaspoon) and the Panko bread crumbs.
Bake for another 15-20 minutes or until top is golden brown and potatoes are properly cooked.
Video
Notes
Always preheat your oven.
Slice the vegetables the same thickness so that they bake evenly.
Try using fresh herbs like oregano or parsley to garnish before serving. It'll make your dish look more appetizing, and the flavor will be outstanding!
Can I use other varieties of tomatoes? Yes, but keep in mind that Italian Plum tomatoes have more flesh than juice. As a result, there is less liquid in the tomato casserole dish. Can I use a pie plate instead of a quiche pan? Yes. You may need to increase the total amount of potatoes and tomatoes. You can always slice your vegetables as you layer.Can I use bread crumbs instead of Panko? Yes. The Panko bread crumbs provide a crispy texture, but they can be replaced with bread crumbs.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.