Leeks with Tomatoes and Olive Oil by Jacques Pepin

Leeks with Tomatoes and Olive Oil

Leeks cooked until tender and served with a tangy tomato-based sauce are a great option for a first course or an alternative to a salad, served slightly warm or at room temperature. If there is water left over from cooking the leeks, save it for a soup.

Serves 4

Ingredients

  • 4 medium to large leeks, about 1¼ pounds
  • 1 tomato
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

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