Baked potatoes with tomatoes

Ingredients for 2 servings:

• 500 g potatoes, peeled and cut into eighths
• 4 m.-sized tomatoes, peeled and quartered
• 250 ml vegetable broth, lamb stock, etc. (depending on the main course), cold
• 3 tbsp yogurt, 10% (e.g. Greek)
• 1 tbsp tomato paste
• 1 tsp paprika powder, hot
• 1 tsp salt
• 2 cloves garlic, pressed through a garlic press or crushed with salt
• ½ tsp caraway seeds, ground
• ½ tsp coriander, ground
• 1 tsp thyme, chopped or dried
• 2 tbsp parsley, chopped flat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180°C (top/bottom heat). Place the potatoes and tomatoes in a casserole dish. Mix the remaining ingredients, except for the flat-leaf parsley, in a bowl and pour over the potatoes and tomatoes. Cook in the oven for about 30 minutes, checking frequently how long the potatoes need to cook. Once the potatoes are tender, remove the casserole dish from the oven, season with salt and pepper if desired, and stir in the chopped flat-leaf parsley. Tastes particularly good with lamb and makes a great side dish for leftover roast from the day before. In this case, slice the roast and add it to the casserole dish well before the end of cooking so the meat is piping hot. Be sure to turn it over a few times in the sauce to prevent the meat from drying out.