Leeks are a "sweeter" member of the onion family. In Ontario, they’re hand-harvested from August to November, but are available from controlled storage through to February.
- 6 Ontario Leeks, washed & trimmed
- 1 tbsp (15 mL) vegetable oil
- 2 cloves Ontario Garlic, crushed
- 4 Ontario Greenhouse Tomatoes, skinned, seeded and chopped
- 1 tsp (5 mL) dried thyme
- 2 tbsp (25 mL) chopped fresh parsley
- 4 tbsp (60 mL) dry white wine or chicken broth
- Salt and freshly ground pepper
- Sprigs of fresh parsley
Cut leeks into 2-inch (5 cm) pieces. Cook for 10 to 15 minutes in lightly salted boiling water, until tender.
Meanwhile, heat oil in small saucepan and fry garlic until softened. Stir in tomatoes, herbs and wine; simmer gently for 10 minutes or until tomatoes are softened. Season mixture with salt and pepper.
When leeks are cooked, drain well and place in serving dish. Spoon tomato mixture into dish and turn leeks in sauce to coat. Garnish with parsley sprig.