LENTEN

Tomatoes with Leeks and Balsamic Vinegar

Appetizers | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Based on a recipe by Jamie.

Ingredients

Tomatoes - 21.2 oz
Leek - 4 pieces
Garlic - 3 cloves
Olive Oil - 6 tablespoons
Fresh basil leaves - 1 bunch
Mixed Spicy Herbs - to taste
Balsamic Vinegar - 6 tablespoons
Salt - to taste
Bay leaf - to taste

Step by Step guide

Step 1

Wash the tomatoes, make a cut in each, and insert a bay leaf into each cut.

Step 2

Place the basil at the bottom of a baking dish. Mince the garlic and add it to the basil. Pour in 3 tablespoons of oil, then place the tomatoes on top.

Step 3

Clean the white parts of the leeks and cut them into 3 pieces. Press each piece with a rolling pin to flatten them. Add the leeks to the tomatoes, drizzle with the remaining olive oil, season with salt, sprinkle with the mixed Italian herbs, and then generously drizzle with balsamic vinegar. It’s easier to use a spray bottle for the vinegar, but a regular bottle will work too.

Step 4

Preheat the oven to 356°F. Place the dish in the oven for 20 minutes, then stir the tomatoes and leeks with a spatula or spoon, and return to the oven for another 20 minutes. If necessary, drizzle with more oil and vinegar. When the leeks and tomatoes have softened enough, the dish is ready.