Recipe by NotQuiteVegetarian
This is adapted from a Jamie Oliver recipe in "Jamie's Kitchen". It's so easy to make and is delicious. Goes beautifully with chicken breast fillets stuffed with feta, olives and whatever else you like .....YUM! To fit in with 'Zaar's publishing requirements, I have put in specific quantities for the salt and pepper, whereas the original recipe doesn't, so please change them to suit your personal taste.
Top Review by CulinaryQueen
Another great recipe Sussan that I picked for Fall 2006 PAC. I made some changes on the preparation but not the ingredients. I cut the tomatoes into wedges and put them into an oiled baking dish. I sliced and boiled the leeks for about 5 minutes and arranged in the dish with the tomatoes. I then sprinkled the garlic and basil over the top of the veggies, and stuck 3-4 bay leaves amongst them. Sprinkled with salt and pepper to taste (3 tsps. aka 1 Tbsp. of black pepper seemed too much) Drizzled with about 1/4 cup of balsamic and the olive oil. I really enjoyed this and so did my hubby. My only regret was that I didn't make more! Thanks again!
- 12 roma tomatoes
- 4 garlic cloves, peeled and finely sliced
- 12 fresh basil leaves, torn up
- 12 fresh bay leaves
- 3 leeks, trimmed and sliced thinly
- 1 teaspoon sea salt, to taste
- 3 teaspoons fresh ground black pepper, to taste
- 200 ml balsamic vinegar
- 2 tablespoons extra virgin olive oil
Directions See How It's Made
- Preheat oven to 170 degrees C/ 325 degrees F.
- Cut an'X' into the top of each tomato.
- Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
- Stand the tomatoes next to each other in the dish, on top of the garlic and basil.
- Push the bay leaves into the top of the tomatoes and season with the salt and pepper.
- Sprinkle the leeks in and around the tomatoes.
- Pour over the balsamic vinegar.
- Drizzle over the olive oil.
- Bake in preheated oven for an hour.
- Remove the bay leaves.