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Leek, tomato and chilli sauce

Serve with cannelloni or pasta.

Leek and vegetable tarts
Photo: Nicole Emanuel

Ingredients

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

Method

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.

Main ingredient:
Onion/Leek
Cuisine:
Italian

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