Baked potatoes with tomatoes and balsamic vinegar

Ingredients for 2 servings:

• 400 g potatoes, waxy, medium-sized
• 500 g cherry tomatoes or other small tomatoes
• 2 tsp balsamic vinegar
• 1 tbsp ground pepper
• some olive oil
• Sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

very simple, inexpensive and original

Wash the potatoes (not peeled!) and toss them in coarse sea salt, leaving some of the grains to stick. Bake in an oven preheated to 200°C. The potatoes are ready when they can be easily pierced (after about 40 minutes). Place the tomatoes in a shallow, ovenproof dish, drizzle with olive oil, sprinkle with sea salt, and place in the oven for about 30 minutes. When their skins burst and the juices start to run, they’re ready. Arrange the potatoes on a platter, leaving the skins on(!), and mash them with a spoon or masher to break them open. Remove the tomatoes from their own juices and scatter them around the potatoes. Mix the balsamic vinegar with a little coarsely ground pepper and add it to the tomato broth. Pour everything over the potatoes. Serve with a green leaf salad.