6 med. (about 2 lb.) potatoes, peeled, halved & very thinly sliced
3 lg. onions, halved vertically & thinly sliced
4 garlic cloves, minced
1 (28 oz.) can plum tomatoes, chopped & drained
1/4 c. tomato paste
1/2 c. fruity olive oil
3 tbsp. water
2 tsp. dried oregano
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 400 degrees. In a large bowl, combine the potatoes, onions, garlic and tomatoes.

In a small bowl, beat together the tomato paste, olive oil, water, oregano, salt and pepper. Pour over the vegetable mixture and toss to coat well. Spread this mixture in a 12 x 7 x 2 inch baking dish or other 2 1/2 quart ovenproof shallow dish. Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake 45 minutes longer, or until the potatoes are tender.

Serves 4.