leeks, thinly sliced
( remove green tops)
garlic clove, minced
beefsteak tomatoes, firm but fresh
( about 1 pound)
fresh sage, minced
fresh ground black pepper
- Heat up the olive oil in a large saute pan over medium heat.
- Saute the leeks in the oil until golden. Add the garlic the last minute and saute.
- Cut up the tomatoes into wedges. Add them to the pan along with the sage, salt and black pepper. Cook the tomatoes about 3-4 minutes until the tomatoes start to soften, but do not turn to mush.
- Serve warm.