Gemista

Method

Preheat the oven to 200°C. Cut the potatoes into thick rounds and peel and roughly chop the onions and garlic. Arrange the potatoes in a large roasting tin and scatter the onions and garlic over them. Core the tomatoes and halve them, then place cut-side up amongst the potatoes. Drizzle everything generously with olive oil, sprinkle with oregano, salt, and pepper, then pour the water around the vegetables. Roast uncovered for approximately 1 hour, stirring occasionally, until the potatoes are tender and the tomatoes have collapsed into a sauce. Scatter fresh parsley over the top and serve warm or at room temperature with crusty bread.