LEEK AND TOMATO GRATIN
Provided by Mark Bittman
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
LEEK TOMATO DISH
Leeks are layered with tomato slices and mozzarella cheese, and topped with herbs and crushed crackers. This simple casserole is a great accompaniment to a summer meal!
Provided by sal
Categories Side Dish Casseroles
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix crushed crackers, rosemary, thyme and sage.
- Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 173 calories, Carbohydrate 20.5 g, Cholesterol 15.8 mg, Fat 9 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 189.1 mg, Sugar 5.9 g
BACON, LEEK, AND TOMATO MACARONI AND CHEESE
Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!
Provided by dawn2376
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in an 8-quart stockpot.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
- Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
- While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
- Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
- Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g
LEEK & TOMATO EGGY BREAD BAKE
Use up leftover white bread in this cheesy bake with leeks and tomatoes- it's great served with ketchup
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
- Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.
Nutrition Facts : Calories 416 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
COD WITH LEEKS AND TOMATOES
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
- Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
- Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g
TOMATO, LEEK AND POTATO BAKE
Make and share this Tomato, Leek and Potato Bake recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Grease a 5 cup shallow ovenproof dish.
- Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Nutrition Facts : Calories 213.8, Fat 3.9, SaturatedFat 0.6, Sodium 26.1, Carbohydrate 41.6, Fiber 6.2, Sugar 6.7, Protein 5.4
RED SNAPPER WITH LEEKS AND TOMATOES
Accompany the fish with mashed potatoes, rice pilaf or buttered noodles.
Provided by Sherri Guggenheim
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and sauté until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.
- Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.
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