Leek Tomato Dish Recipes

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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



Baked Leek and Tomato image

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.

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

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



Leek Tomato Dish image

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

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

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Creamy One-Pot Mushroom and Leek Pasta image

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

LINGUINE WITH SPICY LEEK AND TOMATO SAUCE

Provided by Tim Cole

Categories     Cheese     Dairy     Garlic     Onion     Pasta     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Makes 4 (first-course) servings

Number Of Ingredients 10



Linguine with Spicy Leek and Tomato Sauce image

Steps:

  • Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
  • Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon fennel seeds
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan cheese, divided

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