Leeks are extremely versatile and pack enough taste to cook as simply as possible and still have a satisfying dish. For this recipe, I skipped using any oil or butter and simply baked chopped leeks with tomato puree and some garlic and onion for a savory dish with deep flavor that complements any grain you have on hand.
Leeks: reduce LDL (bad) cholesterol, fight colon and prostate cancer with its carcinogen-fighting quercetin content, contain protective antioxidants carotenoids, lutein and zeaxanthin, prevent aging, keep down high blood pressure, are low in calories, are blood cleansers, and heal wounds.
Tomato Leek Lava
Cook Time: 20 minutes
Keywords: bake boil simmer lunch side dinner vegan vegetarian fat free leeks tomato puree brown rice
Ingredients (2 servings)
- 3 leek stalks, chopped
- 8 oz tomato puree
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 servings cooked brown rice
Chop the leeks, 1/2 onion, and garlic. Place onto a baking sheet and evenly pour one cup of tomato puree atop the veggies. Season with salt and pepper and pop into the oven at 375 degrees Fahrenheit for about 20 minutes or until leeks are cooked through.
Serve atop brown rice or grain of choice.