Recipe by bluemoon downunder
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.
Top Review by Elmotoo
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.
- 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
Directions See How It's Made
- 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.