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Leeks With Tomatoes

Yield 4 servings


  • 6 large leeks (about 2 pounds), cleaned
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons olive oil
  • 1 cup chopped fresh tomato
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried whole dillweed

How to Make It

  1. Cut leeks into 1-inch pieces, and set aside.

  2. Sauté onion and celery in olive oil in a heavy skillet over medium heat until tender. Add leeks and remaining ingredients; stir well. Cover and cook over low heat 25 minutes or until leeks are tender.

Oxmoor House Homestyle Recipes