Ingredients
- You will need:
- 3 large leeks(800 grams, or so)
- 1/4 cup olive oil
- salt and pepper, to taste
- Make Tomato Sauce:
- Cook Onion:
- 1 medium onion
- 3 TBS olive oil
- pinch of kosher salt
- 3 TBS water
Preparation
Step 1
Mix and add to cooked onion:
2 TBS tomato paste,
2 TBS flour
2 tsps apple cider vinegar(can use more if you like)
1 tsp kosher salt, or to taste
1 tsp smoked paprika(can use sweet)
2 cups water
Add:
1-2 dried bay leaves
Finish off with:
roasted leeks
3/4 cup olives
1/2-1 cup extra water, or as needed
fresh dill/parsley, to taste
squeeze of lemon
any additional salt or pepper as needed
Serve with:
crusty bread
Preheat oven to 475 deg F
1. Clean leeks and cut in 3/4-1 inch thick slices.... you can remove or cut off some of the tough outer leaves.
Since leeks has the tendency to retain quite a bit of dirt I like to place the cut leek slices in a large bowl of water and allow to sit for 5 minutes or so... I then toss them around a bit in the water so the dirt falls from the crevices.
2. Dry the leeks with a towel( or paper towels) to remove as much of the water as possible.
3. Add 1/4 cup olive oil to a large roasting pan and place the leeks in a single layer spreading it to fit the pan. Season with salt and pepper.
(I used the roasting pan that comes with my oven... has a 2 inch lip around the edge. You don't want the pan to have too high of a side otherwise, the leeks will steam. You could use a baking sheet as well.)
4. Place pan with leeks in hot oven and roast for about 20 minutes or so... or until the leeks take on some color. You will need to turn them every 10 minutes or so... and a bit more towards the end of the roasting time.
While the leeks are roasting, make tomato sauce.
1. Dice the onion.
2. Add oil to a large skillet and heat on medium.
3. Add diced onion, a pinch of salt and 3 TBS water. Stir to combine and cover. Lower heat to med-low( on the lower end) and cook till onion is tender about 10-15 minutes or so... lifting the lid every so often to stir and check that it's not burning or gaining too much color... lower the heat further if need be.
In the meantime your roasted leeks should be about done, just remove from oven and set aside until needed.
4. In a large measuring cup( or bowl), whisk and combine the tomato paste, flour, vinegar, paprika, salt and 2 cups water. Pour over the the cooked onion.
5. Add the bay leaves. Stir to combine.
6. Bring sauce to a boil, lower heat and simmer for 10-15 minutes.
7. Add roasted leeks, olives and extra 1/2 cup-1 cup water, or as needed. Stir and combine. Cover and simmer for another 10 minutes or so... checking for seasoning towards the end of cooking time and adjusting water to maintain a gravy-like consistency.
8. Remove lid and sprinkle fresh parsley or dill to taste, and a squeeze of lemon juice to bring the sauce together. Serve with crusty bread.