Braised Leeks with Tomatoes and Balsamic Vinegar

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

When leeks are cooked slowly in this way, a lovely sweet, mellow flavour emerges, which is enhanced in this recipe by the almost syrupy juices of tomatoes, balsamic vinegar and olive oil. Serve this with roast meats, chicken or game.


  • 500 g (1 lb) thin leeks, trimmed (retain as much of the green part as possible) and halved lengthwise
  • 4


Lay the leek halves in a heavy, fairly shallow flameproof casserole, respectable-looking enough to be brought to the table. Add the olive oil, balsamic vinegar, fennel or dill seeds and a sprinkling of sea salt and plenty of black pepper.

Chop up the tomatoes thoroughly and spoon the tomatoes and any juicy mush on top of the leeks roughly, but don’t mix in. Sprinkle with a little more s