Put water to boil in a pot on the stove and once it does sprinkle in 1 tsp salt. Peel the potatoes and carrot, wash them and cut into round slices 1/4 thick.
Put them in the water and blanch for 5-6 min., then take out with a slotted spoon.
Distribute the veggies in a glass cook tray about 11″ (28 cm) wide that you've oiled ahead of time.
Add halved small tomatoes and put in a preheated 392°F (200 °C) oven. Bake until golden.