Leek and Tomato Mix

From my Welsh friend, Bronwyn.
1 1/2 lbs 700 gms leeks
14 ozs 400 gms can of chopped tomatoes
1 onion, chopped
1 clove of garlic, crushed
2 ozs 50 gms black olives, stoned and halved
4 fl ozs 125 mls white wine
(Tip from my brother-in-law who is a chef. When cooking with wine do not by a cheap cooking wine you might as well use vinegar. Instead use a wine you would enjoy drinking it will add the flavours that you like.)
Wash and cut the leeks into 1/2 inch 2 cms slices. Place into a pan with the tomatoes, onion, garlic and wine. Simmer for 20 minutes. In the last 5 minutes add the olives.
This is a colourful dish to accompany any main course.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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