Leek, tomato and chilli sauce
Serve with cannelloni or pasta.
Photo: Nicole Emanuel
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2 large leeks
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1kg fresh, ripe tomatoes (or tinned),peeled and pureed
3-4 red chillies, thinly sliced
1 cup parsley, roughly chopped
Salt and pepper
Wash leeks, keeping only the tender white parts, and fi nely chop. Heat olive oil in a pan and lightly fry leeks and garlic until soft, taking care not to let them colour. Add chilli and lightly fry a minute more.
Add tomatoes and two good pinches of salt. Simmer slowly for 40 minutes, stirring occasionally.
Add parsley, stir and simmer for 5 minutes more. Season to taste.
Makes about 6 cups.