Leek and Tomato Gratin

Ingredients

• 2 pounds leeks, preferably slender
• 1 pound plum tomatoes
• ¼ cup olive oil
• Salt and pepper
• Grated Parmesan, optional
• Chopped parsley, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    279 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
2. Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

About an hour