Recipes by The FruitGuys
You say Potato, I say…Tomato!
These phonetically friendly items also pair well in recipes. Here are a couple of our favorites. (NOTE: Quantities below serve 2; recipes may be doubled.)
Potato-Tomato Gratin
INGREDIENTS
3–4 small or fingerling potatoes
Tomatoes, sliced (approximately the same quantity as potato slices)
1 garlic clove, minced
Butter or olive oil
Salt and pepper
Grated cheese (Parmesan, Gruyère, mozzarella, etc.)
PREPARATION
- Preheat oven to 350°F.
- Boil potatoes in salted water until just tender but still firm, about 10–15 minutes; drain, cool, and slice into 1/4-inch slices (lengthwise for fingerlings).
- Grease a small casserole dish (or larger if doubling recipe).
- Layer sliced potatoes and tomatoes; sprinkle with salt, pepper, cheese, and garlic.
- Bake for 20–25 minutes or until cheese is tinged golden and starting to bubble.
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Potato-Tomato Scramble
INGREDIENTS
3–4 small or fingerling potatoes
1/2–3/4 cup tomatoes, diced
4 eggs, beaten, or extra firm tofu, 14–16 oz package
1/2 cup onion or shallot, minced
Butter or olive oil
Salt and pepper to taste
Grated cheese of choice (optional)
PREPARATION
- Boil potatoes in salted water until just tender but still firm, about 10–15 minutes; drain, cool, cut in 1/2-inch cubes.
- Heat a little butter or olive oil in a skillet over medium-high heat, and add onion and potatoes. Cook until onion is soft and potatoes are lightly browned.
- Reduce heat to medium, add eggs or tofu, sprinkle with salt and pepper, and stir gently until eggs start to set or tofu has broken up, about 2 minutes, then add diced tomatoes and stir until eggs have set to desired consistency or tofu and veggies are heated thoroughly.
- Sprinkle with grated cheese (optional) and serve.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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