Prep 10 mins
Cook 20 mins
A quick and easy, flavoursome leek and tomato side dish which is equally delicious warm or cold. It freezes well, so you may want to double the ingredients and freeze some.
- 375 g leeks, thoroughly washed, outer leaves removed and cut into 2 . 5 centimetre lengths
- 1 tablespoon olive oil
- 1 tablespoon white wine
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 tomatoes, skinned and roughly chopped
- 1 tablespoon fresh basil, reserve some leaves for garnishing
- salt & freshly ground black pepper, to taste
- Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths.
- Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste.
- Heat gently until the vegetables are simmering and simmer for 20 minutes.
- If serving warm, place in a serving dish, garnish with basil leaves - and serve.
- If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.
My apologies but this didn't work for me at all. It started w/my leeks which is no fault of the recipe - they had woody cores?? The leek-tomato combo didn't thrill me. It is only a 10 minute prep if your leeks are cleaned & tomatoes peeled. These 2 things take quite a bit of time - leeks have a lot of dirt in those layers! I'm sad it didn't turn out better because I adore leeks.
I liked this very much too... tangy and refreshing, with a hint of pepper and garlic, not overwhelming but subtle, blending in with the over all flavour. I was amazed and pleasantly surprised how well leeks and tomatoes go together, and I would enjoy making this again. Please see my rating system, a lovely 4 stars! Thanks !
always looking for new soup recipes and this will be on my menu now.