Leek and tomato sauce
This ancient member of the onion family was so highly regarded by the Romans that the emperor Nero ate it regularly in the belief that its consumption not only strengthened his voice but also his oratory skills, earning him the nickname "porrophagus" or leek eater.
Photo: Nicole Emanuel
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- 2 to 3 large leeks
- 2 cloves of minced garlic
- 3 tbsp of extra virgin olive oil
- 1 kg of pureed ripe tomatoes or 2 to 3 tins of peeled tomatoes
- a good pinch of salt
- a good cupful of roughly chopped parsley
To make 1 litre of this deliciously sweet sauce, wash 2 to 3 large leeks, keeping only the tender white parts. Finely chop them and lightly fry with 2 cloves of minced garlic in 3 tbsp of extra virgin olive oil until soft, taking care not to let them colour. Add a kilogram of pureed ripe tomatoes or 2 to 3 tins of peeled tomatoes. Add a good pinch of salt and simmer slowly for 40 minutes. Add a good cupful of roughly chopped parsley, stir and simmer for a further 5 minutes. Season with more salt and pepper.
Use as you would any tomato sauce.