Best 7 Stewed Leeks With Tomatoes Recipes

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**Stewed Leeks with Tomatoes: A Delightful Medley of Flavors**

Embark on a culinary journey with our delectable Stewed Leeks with Tomatoes, a harmonious blend of flavors that will tantalize your taste buds. This classic dish, rooted in Mediterranean cuisine, showcases the natural sweetness of leeks and the tangy acidity of tomatoes, creating a symphony of flavors that is both comforting and refreshing. With variations ranging from a simple sauté to a rich and flavorful stew, our collection of recipes caters to diverse tastes and preferences. Whether you're seeking a quick and easy weeknight meal or a hearty and satisfying main course, our curated selection of recipes has something for every home cook.

Here are our top 7 tried and tested recipes!

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL



Easy Turkish-Style Leeks Recipe in Olive Oil image

This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.

Provided by Suzy Karadsheh

Categories     Entree     Side Dish

Number Of Ingredients 10

Extra virgin olive oil
3 large leeks, (cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds)
2 to 3 carrots, (peeled and cut into ¼-inch rounds)
3 large garlic cloves, (minced)
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo pepper
2 tablespoons rice, (I used arborio rice, rinsed)
Juice and zest of 1 large lemon
½ cup chopped fresh parsley

Steps:

  • In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
  • Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
  • Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving

SOLE STEAMED WITH TOMATO-LEEK SAUCE



Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Steps:

  • Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
  • Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

BAKED LEEK AND TOMATO



Baked Leek and Tomato image

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

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

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.

BEEF STEW WITH LEEKS



Beef Stew with Leeks image

Provided by Michael Psilakis

Categories     Beef     Vegetable     Braise     Sauté     Dinner     Meat     Leek     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo

Number Of Ingredients 19

3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
2 pounds beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and cracked black pepper
1/2 large Spanish or sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large leek, cut into thick rounds, washed well in cold water, drained
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons red wine vinegar
3 to 5 cups water
1 fresh bay leaf or 2 dried leaves
1 large sprig rosemary
1 sprig thyme
1 sprig sage
2 cinnamon sticks
Extra-virgin olive oil
Grated orange zest
1 tablespoon roughly chopped parsley

Steps:

  • Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
  • Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

SEAFOOD STEW WITH LEEKS AND GARLIC



Seafood Stew with Leeks and Garlic image

Categories     Shellfish     Vegetable     Stew     Low Fat     Low Cal     Clam     Scallop     Shrimp     Healthy     Bon Appétit

Yield Serves 2

Number Of Ingredients 12

1 teaspoon olive oil
2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced
2 large garlic cloves, thinly sliced
1 1/2 cups canned unsalted chicken broth
1/2 cup drained canned ready-cut tomatoes
1/2 cup clam juice
1/3 cup dry white wine
Pinch of cayenne pepper
6 small clams, well scrubbed
6 ounces large uncooked shrimp, peeled and deveined
6 ounces bay scallops
Snipped fresh chives

Steps:

  • Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
  • Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.

SMOKY LENTIL STEW WITH LEEKS AND POTATOES



Smoky Lentil Stew With Leeks and Potatoes image

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

Steps:

  • Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
  • Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
  • Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
  • Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
  • Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
  • Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

STEWED LEEKS WITH TOMATOES



Stewed Leeks With Tomatoes image

Make and share this Stewed Leeks With Tomatoes recipe from Food.com.

Provided by PetsRus

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs leeks
1 medium onion, chopped
1/2 cup olive oil
1 (14 ounce) can chopped tomatoes
2 carrots, finely chopped
2 medium potatoes, peeled and finely chopped
1 stick celery, finely chopped
3 tablespoons parsley, chopped
salt and pepper
1 -2 tablespoon lemon juice

Steps:

  • Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil, cut them in pieces of 3 cm (1 inch) length.
  • In a large pan heat the olive oil, sautee the onion and the leeks for approx 10 minutes.
  • Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
  • Season with salt and pepper.
  • Add 1 cup of water and simmer until tender (20 - 30 minutes) and all the water is absorbed (add more water if required) Remove from heat and stir in the lemon juice, one tablespoon first, taste and add more if you like.

Nutrition Facts : Calories 504.4, Fat 28.1, SaturatedFat 3.9, Sodium 88.8, Carbohydrate 61.1, Fiber 9.1, Sugar 15.2, Protein 7.1

Tips:

  • Select the right leeks: Choose young, tender leeks with a bright green color and no signs of wilting or yellowing.
  • Wash the leeks thoroughly: Leeks can trap dirt and grit between their layers, so it's important to wash them thoroughly before cooking.
  • Slice the leeks thinly: This will help them cook evenly and quickly.
  • Use ripe tomatoes: Ripe tomatoes will add a sweet, juicy flavor to the stew.
  • Season the stew to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance the acidity of the tomatoes.
  • Serve the stew hot: Stewed leeks with tomatoes is best served hot, with a side of crusty bread or rice.

Conclusion:

Stewed leeks with tomatoes is a simple but flavorful dish that is perfect for a weeknight meal. It's also a great way to use up leftover leeks and tomatoes. The combination of leeks and tomatoes creates a delicious, savory stew that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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