Leek Tomato Dish Recipes

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LEEK TOMATO DISH



Leek Tomato Dish image

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

½ cup crushed buttery round crackers
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried sage
8 leeks, sliced
2 pounds tomatoes, sliced
½ cup shredded mozzarella cheese
¼ cup butter, melted

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

LEEK AND TOMATO GRATIN



Leek and Tomato Gratin image

Provided by Mark Bittman

Categories     easy, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds leeks, preferably slender
1 pound plum tomatoes
1/4 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

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

COD WITH LEEKS AND TOMATOES



Cod With Leeks and Tomatoes image

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

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

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

BAKED LEEK AND TOMATO



Baked Leek and Tomato image

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

1 vegetable oil cooking spray
4 tomatoes, sliced
4 yellow tomatoes or 4 orange tomatoes, sliced
1 leek, white part only, well washed and sliced on the diagonal
1/2 jalapeno pepper, chopped (optional)
1 salt and pepper
4 tablespoons olive oil
1/4-1/2 cup sharp cheddar cheese, shredded

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.

TOMATO, LEEK AND POTATO BAKE



Tomato, Leek and Potato Bake image

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

1 1/2 lbs potatoes
2 leeks, sliced
3 large tomatoes, sliced
3 fresh rosemary, crushed
1 garlic clove, smashed
1 1/4 cups vegetable stock or 1 1/4 cups chicken stock
1 tablespoon olive oil
salt and pepper

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

TOMATO LEEK TARTS



Tomato Leek Tarts image

Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 tarts.

Number Of Ingredients 8

1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling., Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.

Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 346mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

TOMATO LEEK SOUP



Tomato Leek Soup image

This recipe was given to me years ago from a friend in Australia. We're a family that loves soup, and this recipe is one of our favorites.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 6

3 leeks, finely sliced
5 cups chicken broth
2 pounds fresh tomatoes, peeled and chopped
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

  • In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.

Nutrition Facts :

LEEK TOMATO DISH



Leek Tomato Dish image

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 Sara

Categories     Side Dish Casseroles

Time 50m

Yield 10

Number Of Ingredients 8

½ cup crushed buttery round crackers
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried sage
8 leeks, sliced
2 pounds tomatoes, sliced
½ cup shredded mozzarella cheese
¼ cup butter, melted

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

LEEK-TOMATO QUINOA



Leek-Tomato Quinoa image

Provided by Charlie Trotter

Categories     Tomato     Vegetable     Side     Sauté     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Basil     Quinoa     Leek     Summer     Healthy     Simmer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 3/4 cups

Number Of Ingredients 11

1 1/2 cups quinoa*
2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped leeks (white and pale green parts only)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice

Steps:

  • Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
  • Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
  • *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

LEEK TOMATO DISH



Leek Tomato Dish image

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

½ cup crushed buttery round crackers
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried sage
8 leeks, sliced
2 pounds tomatoes, sliced
½ cup shredded mozzarella cheese
¼ cup butter, melted

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

SOLE WITH LEEKS AND TOMATOES



Sole with Leeks and Tomatoes image

Categories     Fish     Tomato     Dinner     Leek     Spring     Thyme     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
2 large garlic cloves, chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup canned vegetable broth
1/2 cup dry white wine
1 15-ounce can diced tomatoes in juice
4 5- to 6-ounce sole fillets
All purpose flour

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
  • Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.

LEEK & TOMATO EGGY BREAD BAKE



Leek & tomato eggy bread bake image

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

25g butter , plus extra for greasing
200g crusty white bread , torn into chunks (all the better if it's a few days old)
2 leeks , thinly sliced
2 garlic cloves , finely chopped
100g cherry tomato , halved
4 eggs
200ml milk
100g strong cheddar , grated
ketchup , to serve (optional)

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

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