John Myers
Contents
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Ingredients
- 600 g Leek only the white
- 750 g Skinned tomatoes
- 5 tbsp Virgin olive oil
- 0,125 L Broth clear
- 1 tsp Fresh or dried thyme
- 1 tsp Fresh or dried basil
- 4 tbsp Fresh smooth parsley
- 1 tsp Tomato ketchup
- Salt and pepper
Instructions
- Cut the leek from the dark green and only keep the beautiful white and cut into pieces of the same size. About as long as the pot is. cut the bars up to the middle and clean them under running water. Tie the rods together with a cooking string.
- Heat the oil in the pan and add the leek sticks and fry all over and season with salt and pepper. Pour in the broth and cook in a closed pot for about 10-15 minutes.
- In the meantime, cut the tomatoes crosswise at the base of the stem, scald and peel them off. Quarter and core the tomatoes and cut into small pieces.
- Take the leek out of the pot after the cooking time and remove the string. Add the tomatoes to the stock and stir until a sauce is formed. Now add all the spices and toamten ketchup, season well and pour over the leek.
- I sliced baguette bread and fried it in a pan with olive oil. Sprinkled with salt and minced garlic. Hhhmmmm ... delicious!
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 2gProtein: 0.9gFat: 11.4g
