Tomatoes with leeks and balsamic vinegar
2 servings
45 minutes
Tomatoes with leeks and balsamic vinegar is a refined dish of Italian cuisine, where fresh tomatoes harmonize with aromatic leeks and fragrant herbs. The combination of the sweetness of roasted tomatoes, the spiciness of garlic, and the deep acidity of balsamic vinegar gives this dish sophistication, while basil adds a fresh note. The origins of the recipe lie in traditional Italian vegetable cooking methods, where simple ingredients are transformed into a gastronomic masterpiece through carefully selected spices and proper preparation. This dish is perfect as an appetizer or a side to meat and fish dishes. Serving this hot appetizer fills the kitchen with cozy aromas, creating an atmosphere of an Italian dinner filled with warm conversation and enjoyment of flavors.
1
Wash the tomatoes, cut them, and insert a bay leaf into each cut.
- Tomatoes: 600 g
- Bay leaf: to taste
2
Place basil at the bottom of a fireproof dish. Chop the garlic and add it to the basil. Pour in 3 tablespoons of oil and layer the tomatoes on top.
- Green basil: 1 bunch
- Garlic: 3 cloves
- Olive oil: 6 tablespoons
- Tomatoes: 600 g
3
Clean the white stalks of leeks, cut them into 3 parts. Press each with a rolling pin to flatten the stalks. Place the leeks with the tomatoes, drizzle with the remaining olive oil, season with salt, sprinkle with a mix of Italian herbs, and then drizzle everything well with balsamic vinegar. It's easier to use the Gourmante Cretan vinegar spray, but regular vinegar will also work.
- Leek: 4 pieces
- Olive oil: 6 tablespoons
- Salt: to taste
- Mixture of herbs: to taste
- Balsamic vinegar: 6 tablespoons
4
Preheat the oven to 180 degrees. Place the dish for 20 minutes, then stir the tomatoes and onions with a spatula or spoon, and place it back for another 20 minutes. If necessary, drizzle with oil and vinegar again. When the leeks and tomatoes are soft enough, the dish is ready.
- Olive oil: 6 tablespoons
- Balsamic vinegar: 6 tablespoons