Leeks stewed with prunes and cherry tomatoes
6 servings
60 minutes
Leek stewed with prunes and cherry tomatoes is a true embodiment of Greek cuisine, combining simplicity and richness of flavors. This recipe, rooted in Mediterranean gastronomy traditions, harmoniously blends the delicate sweetness of caramelized leeks, the fruity depth of prunes, and the bright acidity of cherry tomatoes. A light addition of red dry wine gives the dish an exquisite aroma, making it an ideal accompaniment to meat and fish dishes or a standalone gastronomic delight. Served hot, drizzled with the finest olive oil, it reveals the charm of Greek culinary art — generous, cozy, and rich in memories of sun and sea.
1
Cut the leeks into cylinders (only the white part) about 6 cm long. Rinse and let dry.
- Leek: 1 kg
2
Heat olive oil in a saucepan, add leeks, and cook, stirring, over medium heat for 20-25 minutes until the onions start to caramelize. Add tomatoes and prunes. Season with salt and pepper to taste. Cover and simmer on low heat for 8-10 minutes until the vegetables and prunes are soft. If necessary, add red dry wine or water to prevent sticking.
- Extra virgin olive oil: 0.7 glass
- Leek: 1 kg
- Red cherry tomatoes: 12 pieces
- Prunes: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dry red wine: 0.5 glass
3
Drizzle the dish with olive oil and serve it hot.
- Extra virgin olive oil: 0.7 glass
