Yield: 8 servings
|6 smalls||Russet potatoes, peeled and thinly sliced|
|3 smalls||Onions, peeled and thinly sliced|
|4 smalls||Carrots, peeled and thinly sliced|
|2 larges||Green bell peppers, cored, seeded, thinly sliced|
|\N \N||Salt to taste|
|\N \N||Freshly ground black pepper to taste|
|2 larges||Garlic cloves peeled and thinly sliced|
|1 each||Fresh rosemary sprig OR|
|1 teaspoon||Dried rosemary Fresh thyme, several sprigs|
|\N \N||OR 1/2 ts Dried thyme|
|1 can||Italian plum tomatoes-28 oz.|
|\N \N||With liquid, coarsely chopped|
|4 cups||Cooked fresh tomatoes|
Handful of herbs like Parsley & chives, minced for garnish, optional Preheat oven to 350 degrees F. Lightly oil a 10x12" oval baking dish.
Layer vegetables in baking dish, beginning with a layer of potatoes, then following with onions, carrots, and green peppers, sprinkling the layers evenly with salt and pepper, the garlic, and herbs.
Repeat until all the vegetables and herbs are used, ending with the peppers. Mix honey with the tomatoes; pour over vegetables. Cover dish; bake in center of oven until vegetables are tender and have blended together, abt. 2½ hrs. Remove from oven, sprinkle with garnish if desired, and serve. Yield: 8 to 10 servings. The author writes: "This is a dish that Montana organic grain farmer Alice Berner makes to take out to her husband, Bud, and the others when they're working in the fields." The author suggests serving this alongside roast chicken or grilled fish, or just with a green salad.
She also suggests a hearty bread and some lightly chilled Rose de Provence. From "Farm House Cookbook" by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pg. 262. ISBN 0-89480-772-2. Posted by Cathy Harned.
Submitted By SHARON STEVENS On 10-03-94