Tomatoes And Basil With A Crisp Potato Topping Recipe


MethodMain Ingredient


 Potatoes1 Pound, sliced (500g)
 Vegetable margarine1⁄2 Ounce (15g)
 Skimmed milk45 Milliliter (3 tbsp)
 Black pepper1⁄4 Teaspoon
 Canned tomatoes14 Ounce, drained (One 400g can)
 Chopped fresh basil2 Teaspoon (10 ml)
 Cheddar cheese2 Ounce, grated (50g)

Nutrition Facts

Serving size: Complete recipe

Calories 827 Calories from Fat 281

% Daily Value*

Total Fat 32 g49%

Saturated Fat 14.3 g71.6%

Trans Fat 0 g

Cholesterol 60.4 mg

Sodium 931.6 mg38.8%

Total Carbohydrates 117 g38.9%

Dietary Fiber 18 g72.1%

Sugars 6.2 g

Protein 32 g63.6%

Vitamin A 87.9% Vitamin C 214%

Calcium 67.7% Iron 54.3%

*Based on a 2000 Calorie diet


1. Cover the potatoes with plenty of cold water. Bring to the boil, cover and simmer for 15-20 minutes or until soft. Drain, add the margarine, milk and black pepper and mash.
2. Place the tomatoes in an ovenproof dish. Sprinkle with basil, top with mashed potato, then sprinkle with the grated cheese.
3. Bake in a preheated oven at Gas Mark 5,375°F, 190°C for 25 minutes until golden brown.