Potato and tomato
Peeled potato sliced into thin disks
Lots of slivered onion
Dried oregano
Toss in olive oil and salt
Spread out across oiled casserole
Halve cherry tomatoes
Toss in oil, oregano, salt and grated Parmesan cheese
Spread over top of potatoes
Great mozzarella cheese over top
Put into oven at 425° for one half hour
To dry oregano, basil or cilantro – hang, cut side up, and store in plastic flower sleeve wrapper
Robert@RobertAndrews.NET