Crusty Potato, Tomato, & Onion Bake

6 medium potatoes, peeled, halved, and very thinly sliced
3 large onions, halved vertically and very thinly sliced
4 garlic cloves, minced
1 28-oz. can plum tomatoes, chopped and drained
1/4 c. tomato paste
1/2 c. fruity olive oil
3 T. water
2 t. dried oregano
Salt to taste
Freshly ground black pepper to taste

Preheat 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 mixture into a 12 x 7" baking dish or another 2-1/2-qt. 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.

Adapted from Quick Vegetarian Pleasures, p. 148.