Leeks with Tomatoes and Olive Oil

By LRay

Better Homes and Gardens, September 2016, page 82.

Ingredients

• 4 medium to large leeks (about 1 1/4 pounds), trimmed, split, and washed*
• 1 large ripe tomato (about 7 ounces), peeled, halved, seeded, and cut into 1/4-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Bring 2 cups water to a boil in a deep skillet. Add the leeks and bring back to a boil, then reduce the heat and boil gently, covered, 15 minutes or until tender. Drain, reserving liquid for use in soups, if desired.

When they are cool enough to handle, squeeze the leeks to extract most of the remaining liquid (reserve it with the rest of the liquid). Cut the leeks into 2-inch pieces and arrange them in a gratin dish, mixing the white and green parts. Mix the tomato, oil, vinegar, mustard, Worcestershire, salt, and pepper. Spoon over leeks. Serve at room temperature.