Leek and Tomato Gratin

1. 1

   Heat the oven to 350.

2. 2

   Trim the leeks of the hard green parts and outer skin, and wash them well.

3. 3

   If theyre fat, quarter them the long way.

4. 4

   Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug.

5. 5

   Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

6. 6

   Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour.

7. 7

   If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit.

8. 8

   Otherwise, sprinkle with chopped parsley and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.