Roasted Leeks with Fennel Tomato Concasse

Author: Canadian Living

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



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


  • Iron 10.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Leeks with Fennel Tomato Concasse