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+ servings

Potato Tomato Bake with Kale Pesto

This potato bake with fresh juicy tomatoes is the perfect comfort food year round! It is easy to make with very few ingredients, and is completely plant based / vegan. Everyone will love the simple but perfect combination of creamy potatoes, juicy tomatoes and fresh lemony kale pesto. An easy lunch or side dish, or round it off with some protein for a comforting dinner.
5 from 1 rating


  • 2 large potatoes, peeled chopped into small (1 inch max) pieces
  • 300 g (10.5 oz) mixed fresh tomatoes , see notes
  • 2 cloves of garlic, sliced

Kale Pesto

  • 1 handful of raw kale leaves, washed
  • 1 bunch of basil leaves
  • 4 Tbsp raw cashew nuts
  • Juice of 1 lemon
  • 1 large clove of garlic
  • 3 Tbsp extra virgin olive oil
  • Salt, to taste


  • Heat the oven to 180C (360F).
  • Toss your chopped potatoes in olive oil and place in a casserole dish. Sprinkle with salt. Place in the oven and cook, uncovered, for 20-30mins, until they are noticeably softer. You want them to be able to crumble under the pressure of a fork but not be fully cooked yet.
  • Meanwhile, make your pesto by blending all of the ingredients in a food processor or high speed blender.
  • Take the potatoes out of the oven and turn the heat up to 200C (400F).
  • Use a spatula to mix the potatoes around and flip them over. Arrange the tomatoes on top of the potatoes and sprinkle more salt and the sliced garlic on top.
  • Put the dish back in the oven for another 30 minutes. I like to go in about halfway through and press down on the tomatoes to squeeze some of the juices out.
  • It's ready when the tomatoes are starting to caramelize and release their juices.
  • Optional : if you would like a crispier topping, place under the grill / broiler until browned.
  • Spoon the pesto on top and serve.


* I use a mix of whatever fresh and tasty tomatoes are available. Plum, San Marzano, heirloom / heritage plus a few cherry and grape tomatoes. I slice larger tomatoes in half and place them face up, while leaving smaller cherry tomatoes whole. I don't like to use 100% cherry tomatoes, because I like the way the larger tomatoes can get lots of juices squezed out of them to flavor the potatoes - but you could do all smaller tomatoes if that is what you have.
Serving: 1g, Calories: 310kcal, Carbohydrates: 41g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 230mg, Fiber: 6g, Sugar: 5g