Best Leek And Tomato Gratin Recipes

LEEK AND TOMATO GRATIN

Leek and Tomato Gratin image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds leeks, preferably slender
1 pound plum tomatoes
1/4 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

Steps:

Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams

LEEK, SQUASH AND TOMATO GRATIN

Leek, Squash and Tomato Gratin image

Works as a veggie main with crusty bread and a green salad or can be used to accompany lamb or chicken. Provides four of your five a day.

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

450 g peeled and seeded squash, sliced 1 cm thick
4 tablespoons olive oil
450 g leeks, cut on the diagonal
675 g tomatoes, skinned and sliced
1/2 teaspoon ground roasted cumin seeds
450 ml single cream (light cream)
1 red chile, deseeded and sliced
1 garlic clove, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons fine breadcrumbs (brown or white)

Steps:

Heat oven to 190C / 375°F.
Steam squash for 10 minutes.
Heat half the oil and cook leeks for 5 minutes
In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
Bake for 55 minutes.
Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.

Nutrition Facts : Calories 479.7, Fat 35.6, SaturatedFat 15.1, Cholesterol 71.3, Sodium 127.2, Carbohydrate 36.4, Fiber 5.9, Sugar 12.5, Protein 8.7