Gratin Potatoes with Tomatoes, Olives and Capers
4 large ripe tomatoes (peeled, halved and seeded)
2 lbs. waxy potatoes
2 tbsp. The Spicy Olive Cilantro & Roasted Onion Extra Virgin Olive Oil
2 red onions, sliced thin
1 tsp. thyme
1/2 c The Spicy Olive Kalamata Olives, pitted and coarsely chopped
3 cloves garlic, thinly sliced
1/2 small lemon, sliced super thin
1 1/2 tablespoons capers, rinsed
Preheat the oven to 400 degrees F
Chop one of the tomatoes and slice the rest. Drop the potatoes into a large pot of boiling, salted water and cook for 4 minutes. Drain and set aside.
Combine 1.5 tbsp. of The Spicy Olive Cilantro & Roasted Onion Extra Virgin Olive Oil with the onions and thyme in a frying pan. Season with salt and pepper. Sauté over moderately high heat until the onions start to gain color. Arrange these ingredients in an oiled gratin dish. Then toss in the tomato, olives, garlic, half of the lemon and extra sprigs of thyme. Season with salt and pepper. Finish with a drizzle of EVOO.
Cover with foil and bake 30 minutes. Remove the foil and bake another 20 minutes, until the potatoes are very tender.