Roasted Leeks with Fennel Tomato Concasse
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 103 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 6 |
| vit C | 18 |
| folate | 12 |
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.
Ingredients
-
3 leeks
2 tbsp (25 mL) extra-virgin olive_oil
3 plum_tomatoes, peeled (8 oz/250 g)
2 cloves garlic, minced
1/2 tsp (2 mL) fennel_seeds
1/2 tsp (2 mL) granulated_sugar
1/4 tsp (1 mL) salt
Pepper
1 tbsp (15 mL) chopped fresh basil
Preparation
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.
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