Potatoes Baked with Tomatoes

Ingredients:
2 large red or yellow onions, thinly sliced
1 kg (2¼ lb) baking potatoes, thinly sliced
450 gr (1 lb) tomatoes, fresh or canned, sliced, with their juice
90 ml (6 tbsp) olive oil
115 gr (1 cup) parmesan or cheddar cheese, freshly grated
a few fresh basil leaves
50 ml (¼ cup) water
salt and ground black pepper

Directions:

Preheat the oven to 180̊C (350̊F - gas: 4). Brush a large baking dish generously with oil. Arrange a layer of some onions in the base of the dish, followed by some layers of potatoes and tomatoes, alternating them to make the dish look colorful  Pour a little of the olive oil over the surface, and sprinkle with some of the grated cheese. Season with salt and ground black pepper. Continue to layer the vegetables in the dish until they are all used up. You should end with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into small pieces and add them here and there among the vegetables, saving a few for garnish. Sprinkle the top with the remaining grated cheese and oil. Pour the water over the dish. Bake in the oven for 1 hour until the vegetables are tender.

Check the potato dish towards the end of cooking and if the top begins to brown too much, place a sheet of foil or baking parchment, or a flat baking tray on top of the dish. Garnish the dish with the remaining fresh basil leaves, once it is cooked and serve immediately.