3 large baking potatoes, sliced ¼” thick
4 large ripe tomatoes
1/4 C olive oil
2 medium red onions
4 tsp thyme leaves or 1 ¼ tsp dried thyme, crumbled
3 cloves garlic, thinly sliced
1/2 tsp fennel seeds
1/4 tsp black pepper
1/2 C olives (black or green), chopped
Parboil sliced potatoes for 3 minutes. Drain and set aside. Coarsely chop one of the tomato halves and slice the rest ¼” thick. Set aside.
Preheat oven to 400. Heat 2 Tbl oil over medium heat and add onions, 2 tsp thyme, garlic, fennel, 1/4tsp salt, 1/8 tsp pepper. Saute 3 minutes or until barely tender.
In lightly oiled baking dish, layer half the onion mixture and top with chopped tomato and olives. Sprinkle with remaining thyme. Layer the potatoes on top, then the sliced tomatoes. Sprinkle with remaining salt and pepper. Top with remaning onions. Drizzle with 2 T oil. Can be refrigerated up to 8 hours at this point if you want to prepare ahead. Otherwise, bake covered for 20 minutes and then uncovered for another 20 minutes.