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Leeks with Tomato and Cheese


  • 3 pounds leeks, well washed, cut into 3 inch pieces
  • 1 medium onion, sliced
  • ½ cup olive oil
  • 1 (16oz) can chopped tomatoes
  • 4 tablespoons plain breadcrumbs
  • 7 ounces gruyere, thinly sliced
  • ½ cup parmesan, grated
  • Salt and pepper
  • 2 tablespoons butter
  • Parsley, chopped


  1. Preheat the oven to 375 degrees F.
  2. Place leeks in a casserole, add 2 cups of water, ½ teaspoon salt and bring to a boil until they are soft. Drain and replace in the casserole. Add 2 tablespoons butter, season with pepper and cook over low heat for 5 minutes.
  3. In a frying pan – heat olive oil. Add sliced onion and sauté until softened. Pour in chopped tomatoes, season with salt and pepper. Cook on medium heat and when tomato sauce thickens remove from heat. Add chopped parsley.
  4. Grease a baking dish and coat with breadcrumbs. Spoon in 1/3 of tomato sauce and arrange a layer of leeks. Cover with a layer of gruyere slices and parmesan. Spoon in another layer of tomato sauce, then the rest of the leeks. Cover with the remaining gruyere slices and parmesan, then the remaining tomato sauce. Sprinkle with breadcrumbs and parmesan.
  5. Bake for 45 minutes until golden and bubbling. Let stand for 10 minutes.

Romama’s Note: Serve the Leeks with Tomato and Cheese as soon as it cools a little, yet while still warm.

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