Tuesday, February 8, 2011

Variation: Leek and Tomato Braise

Leek and Tomato Braise, originally uploaded by essgee51.
I've cooked this before, but now I have a picture - and enough variation in the recipe to make this repeat worthwhile, for me at least. Unfortunately, this version didn't make nearly enough liquid to put on the rice; I may add some juice from canned tomatoes or broth next time.
  • 4 tbsp. olive oil
  • 4-6 leeks, cleaned and halved
  • 1 cup grape tomatoes, chopped
  • 1 tbsp. lemon juice or more, to taste
In a pot large enough to hold the leeks in a single layer (I had too many and thus worked in batches), heat the oil over medium heat. Cook the leeks till they begin to brown, 5-7 minutes; salt and pepper them as they cook, turning them once or twice.

Add tomatoes (and some of their liquid or some broth if you like). Adjust heat till mixture bubbles, then cover and cook till the leeks are tender, 15-25 minutes.

Add lemon juice to taste and serve over rice (good hot, warm or cold).

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