Leeks with tomatoes

Leeks with tomatoes is a delicious Mediterranean vegetable dish that goes perfectly with hot Mediterranean meat plates – particularly kebabs and grilled meat.  It is also excellent with grilled or fried fish.

Preparation Time: 10 Mins

Cooking Time: 50 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

3 tbs               Olive oil    

1                    Shallot  - chopped finely         

4                    Tomatoes  - skinned and chopped         

1 clove            Garlic  - chopped finely          

1 sprig            Thyme  - leaves from

                      Pepper      

                      Salt          

12 cl               Wine  - white          

1 kg                Leeks  - chopped finely          

Method

In a frying pan heat the oil with 10 cl of water and, in it on a low heat, cook the shallot for 10 minutes until it is soft and transparent.  Add the tomatoes, garlic, thyme, salt and pepper. Increase the heat, deglaze the pan with the wine and let it reduce.  Lower the heat and simmer for 15 minutes.

Meanwhile, bring a saucepan of salt water to the boil.  Add the leeks, blanche for a few minutes and drain well.

Mix the leeks with the tomatoes, cover and simmer for another 15 minutes.

Remove the lid to allow the remaining liquid to evaporate.  Transfer the vegetables into a hot dish and serve as a side dish.