Ingredients
1½tablespoons extra virgin olive oil2 medium onions, cut into thin slices (can use 3-mm slicing disc of Cuisinart® food processor)1½ cups chopped plum tomatoes (3-4 tomatoes, cored and seeded)3⁄4 teaspoon kosher salt1 teaspoon fresh rosemary (½ teaspoon dried), chopped½teaspoon fresh thyme (¼ teaspoon dried), chopped¼teaspoon freshly ground black pepper1⁄3 cup grated Parmesan or Asiago1½ pounds baking potatoes, scrubbed, peeled if desired, cut into 1⁄8-inch slices (can use 3 or 4mm slicing disc of the Cuisinart®food processor)
Preparation
Place the rack in position B and preheat toaster oven to 400ºF on bake setting. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish with olive oil. In a 12-inch nonstick fry pan, heat the olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon of the salt. In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Spread half the tomato/onion mixture in the prepared baking dish. Layer half the potato slices evenly on top. Sprinkle with half the herb and Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45 minutes, until potatoes are tender when tested with a fork. When tender, remove the foil and bake for an additional 15 to 20 minutes, until the potatoes are golden.
