Anticipate a houseful of enticing aromas as these leeks, drizzled in olive oil and accompanied by diced tomatoes enlivened with fennel seed, bake in your oven. In a pinch you can prepare this sauce with whole tomatoes, but you'll reduce bitterness and kick up the flavour if you take the time to remove skins and seeds.
- Portion size 4 servings
Ingredients
Method
Trim coarse green tops from leeks. Slice leeks in half lengthwise; fan out and wash carefully under running water. Pat dry with paper towels. Arrange in single layer in 11- x 7-inch (2 L) glass baking dish; drizzle with 1 tbsp (15 mL) of the oil. Bake in 350°F (180°C) oven, turning occasionally, for 1 hour or until tender.
Meanwhile, slice tomatoes in half and squeeze out seeds; chop into 1/4-inch (5 mm) dice.
In skillet, heat remaining oil over medium-high heat; cook garlic and fennel seeds, stirring, for 1 to 2 minutes or until golden. Add tomatoes, sugar and salt ; cook over medium-low heat for 4 minutes or until tomatoes are tender. Season with pepper to taste.
Pour tomato concasse over leeks. Garnish with basil.
Nutritional facts <b>Per serving:</b> about
- Sodium 157 mg
- Protein 1 g
- Calories 103.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 10.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 18.0
