Best 7 Baked Potatoes And Tomatoes Recipes

From cozy winter dinners to effortless summer gatherings, the combination of baked potatoes and tomatoes offers a delightful culinary experience. This versatile pairing can be tailored to suit any taste preference, making it a favorite among home cooks. Whether you prefer a comforting one-pan meal or an elegant side dish, the art of baking potatoes and tomatoes unlocks a world of flavors and textures. Discover the secrets to creating mouthwatering dishes that showcase the natural goodness of these humble ingredients. Embark on a culinary journey as we explore delectable recipes that transform simple potatoes and tomatoes into extraordinary culinary creations.

Here are our top 7 tried and tested recipes!

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED TILAPIA WITH TOMATOES AND POTATOES

Baked Tilapia With Tomatoes and Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 pounds new potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine vinegar
4 6-ounce tilapia fillets

Steps:

Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

BAKED COD WITH TOMATOES AND POTATOES

Baked Cod with Tomatoes and Potatoes image

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h40m

Number Of Ingredients 8

Ingredients

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

Steps:

Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS

Baked Snapper With Tomatoes, Potatoes, Mussels and Clams image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 14

Ingredients

2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
Salt and freshly ground pepper to taste
2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
2 branches fresh thyme
2 cups white wine
2 1/2 teaspoons olive oil
1/2 cup chopped shallots
24 littleneck clams, scrubbed
24 small mussels, scrubbed, beards removed
12 cloves roasted garlic, peeled
4 4-ounce red snapper fillets
4 lemon slices
2 teaspoons chopped Italian parsley

Steps:

Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 1 gram, Sodium 1643 milligrams, Sugar 9 grams, TransFat 0 grams

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.

Provided by MarieRynr

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

Steps:

Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes image

from "Falling Cloudberries" by Tessa Kiros In the book, the recipe description reads: "This is so simple. It's a very typical Cipriot all-in-one meal--you just need the time to prepare the lamb and vegetables, then you can fling it in the oven, go out for a (Greek) coffee, and come home to a ready meal. You could use lamb chops and leave them whole instead of cutting them into chunks, which makes it even simpler. And it doesn't need much by way of accompaniments--perhaps a salad or some simply sauteed vegetables."

Provided by Anissa Wolf

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions, roughly chopped
2 3/4 lbs potatoes, cut into large chunks
2 1/4 lbs lamb, cut into chunks
4 tablespoons chopped fresh Italian parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes, cut into thick slices
3 1/2 tablespoons butter

Steps:

Preheat oven to 350°F.
Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
Serve hot or at room temperature.

BAKED PORK SAUSAGES WITH POTATOES AND TOMATOES

Baked Pork Sausages With Potatoes and Tomatoes image

Make and share this Baked Pork Sausages With Potatoes and Tomatoes recipe from Food.com.

Provided by That Napa Chicken R

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs Italian sausages, cut into 2-inch lengths (sweet)
3 bell peppers, seeded and cut into thin strips (1 yellow, 1 red, and 1 green)
1 large onion, thinly sliced
1 1/2 lbs baking potatoes, peeled and cut into 1/4-inch thick slices
salt & freshly ground black pepper
1/3 cup olive oil
1 3/4 cups fresh peeled tomatoes, chopped (or canned tomatoes)
1 cup pecorino cheese, cubed (or provolone)
1/3 cup oregano (freshly chopped Italian)
crusty Italian bread

Steps:

Put all the ingredients from the sausages up to and including the potatoes into an oiled baking dish or pan. Season well with salt and pepper, and drizzle with the olive oil.
Turn the oven to 350ºF and cook for 30 minutes, stirring occasionally.
Add the tomatoes, pecorino or provolone, and oregano, stir, and cook for about 10 minutes.
Serve hot with bread.

Nutrition Facts : Calories 629.8, Fat 43.4, SaturatedFat 12.6, Cholesterol 64.7, Sodium 1380, Carbohydrate 35.6, Fiber 4.5, Sugar 5.9, Protein 25.1

Tips:

For the best results, choose potatoes that are similar in size so that they cook evenly.
Prick the potatoes with a fork before baking to help them cook through.
Brush the potatoes with olive oil or melted butter before baking to give them a crispy skin.
Season the potatoes with salt, pepper, and any other desired herbs or spices.
Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the tomato mixture. Dice the tomatoes and onion, and season them with salt, pepper, and any other desired herbs or spices.
Once the potatoes are cooked, top them with the tomato mixture and bake for an additional 10-15 minutes, or until the tomatoes are softened.
Garnish the potatoes with fresh parsley or cilantro before serving.

Conclusion:

Baked potatoes and tomatoes is a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. The potatoes are fluffy and tender, while the tomatoes are juicy and flavorful. This dish is also very versatile and can be easily customized to your liking. For example, you can add different vegetables to the tomato mixture, such as zucchini, bell peppers, or mushrooms. You can also use different types of cheese, such as cheddar, mozzarella, or Parmesan. No matter how you choose to make it, baked potatoes and tomatoes is sure to be a hit with your family and friends.