ADAMAH FARM CSA FALLS VILLAGE
  • THE CSA
  • THE FARM
  • THE PRODUCTS
  • Recipes
    • Pickled Things
    • Eggplant >
      • Baba Ganoush
    • Raw Salads >
      • A Simple Salad
      • Sesame Marinated Cabbage Salad
      • Bok Choi and Pea Shoot Salad
    • Cooking Greens >
      • Beet Greens & Garlic
      • Lettuce Soup
      • Kale Chips
      • Swiss Chard with Parmesan
      • Ginger Sesame Bok Choi
    • Fresh Herbs >
      • Black Bean Soup with Fresh Oregano
      • Mint Basil Lemonade
    • Radishes and Turnips >
      • Roasted Radishes
    • Alliums (Onion Family) >
      • Leek and Tomato Gratin
      • Potato Leek Soup
    • Summer Squash/ Zucchini >
      • Breaded Zucchini
      • Zucchini- Tahini Spread
      • Squash Pesto
      • Zucchini Basil Soup
    • Tomatoes >
      • Fresh Salsa
      • Ratatouille
    • Winter Squash
  • BLOG
  • Food Access Fund
Leek and Tomato Gratin

  • 2 pounds leeks, preferably slender
  • 3/4 pound tomatoes
  • ¼ cup olive oil
  • Salt and pepper
  • Optional: Parmesan cheese


Preparation
  1. 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.
  2. 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.
Powered by Create your own unique website with customizable templates.