Katie Stewart

Leeks and Tomatoes à la Grecque

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve this recipe with plenty of crusty French bread for mopping up the delicious wine- and garlic-flavoured dressing.

Ingredients

  • 6 medium-sized leeks
  • ½ small onion, finely chopped
  • 6 tomatoes

Method

Remove the outer damaged leaves from the leeks. Trim away the bases and tops. Slice through to the centre lengthways, open carefully and wash well under running cold water. Cut across into pieces about 3 cm (1½ in</