Summer is in full swing and tomatoes are at their peak of sweetness. Leeks are something you always see in the produce section, but how often do you actually pick some up to take home? Why not put sweet tomatoes on top of a super tender braised leek? I couldn’t think of any reasons not to either.
Leeks are so under utilized and there are so many amazing uses for them. They can be braised, fried, made into soups, sauces, add amazing flavors to your stock, or you can even make a Leek pie. Anytime you think of adding an onion, try adding a leek instead and be amazed by its ability to add complex flavors with almost no effort.
Braising the leeks makes them super tender and they go perfectly under the sweet tomato vinaigrette that has just the right amount of sweetness and acidity for powerful and complex flavors that go so well together. Super quick, super easy and super impressive.
This recipe was inspired by the great Jacques Pépin.
- 1 medium to large leek. White and light parts only halved lengthwise
- 1 tablespoon unsalted butter
- 1 cup boiling water
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon shallot chopped
- 1 tablespoon parsley chopped
- 1/2 teaspoon sugar or honey
- kosher salt and pepper
- 1 cup cherry or grape tomatoes sliced thin
- Heat 1 tablespoon butter in a 10" skillet over medium-high heat. Add the leek cut side down and press down on the leek to get more contact with the pan. Cook for about 4 to 5 minutes, until the golden brown.
- Reduce the heat to medium-low and carefully add 1 cup boiling water to the skillet. Cover and cook for 12 to 15 minutes, or until the leeks are knife tender.
- Whisk all ingredients in a small bowl, then stir in the sliced tomatoes.
- Spoon the tomatoes over the braised leek. Season with more freshly cracked pepper.