Baked potatoes with tomato sauce

Try making this easy recipe with children – this recipe is gluten free.

Serves 8

8 medium baking potatoes
2 cups sliced fresh tomatoes
2 Tbsp water
½ red capsicum, deseeded and diced, optional
¼ cup cheese, grated, or lite cream cheese, optional
salad leaves for serving, optional

Preheat oven to 220°C.
Pierce the potatoes in several places with a fork.
Bake in preheated oven for about 1 hour or until soft when pressed. Use an oven cloth squeeze a potato to see if it feels soft. Alternatively, test by piercing with a fork or sharp knife.
In a saucepan gently cook tomato and water until soft. Add red capsicum if using. Cook, stirring until mixture thickens.
Cut a deep cross in the top of each potato and holding with cloth, press gently from the base to open up the potato.
Place potatoes on salad leaves if using. Spoon sauce over potatoes.
Top with cheese, if using, and serve.

Meal suggestion:
Serve with a grilled sausage and salad.

Variation:
Microwaved baked potatoes
Prick potatoes with a fork to pierce the skin.
Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes.
Carefully remove potatoes from the microwave and follow instructions as above.