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Leeks with Tomatoes and Olive Oil

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Recipe based on one from Better Homes and Gardens. Ideal for a buffet or an accompaniment to Boxing Day left-overs!


  • 4 medium leeks – washed and trimmed of the root and tough green leaves, then split down the middle lengthwise. Cut into 6-8 cm lengths.
  • 2 tomatoes, chopped finely
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp French mustard (Dijon is good)
  • 1 teasp Worcester sauce (omit if vegetarian)
  • ½ teasp salt
  • ¼ tsp ground black pepper


  1. Bring 2 cups water to a boil in a saucepan. Add the leeks and bring back to a boil, then reduce the heat and boil gently, covered, for 15 minutes or until tender. Drain, reserving liquid for use in soups, if desired.
  2. When they are cool enough to handle, squeeze the leeks to extract most of the remaining liquid (reserve it with the rest of the liquid). Arrange them in a gratin dish, mixing the white and green parts. Mix the chopped tomatoes, oil, vinegar, mustard, Worcester sauce, salt, and pepper. Spoon over leeks. Serve at room temperature.

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