Sephardic Leeks with Tomato Recipe

Step 1

To clean the leeks, cut off the darkest green tops and root bottom. Use the inside layers of the dark green tops, saving the rest to make stock. Peel off the one or two tough outer layers of the white and light green stalk. If it’s a thick stalk, cut it in half the long way before slice it into thin rounds. Put the pieces in a colander or strainer and wash under cold water, separating and moving the pieces around with your fingers. If there is still dirt left on the leek, set the strainer or colander in a bowl of cool water deep enough to cover all the leeks and swish the pieces again with your hand. Wait a few minutes for any dirt to settle, then lift out the colander or strainer and wash under cool running water. Repeat if necessary until the leek pieces are clean of dirt and grit. Set aside to drain.

Step 2

To make the sofrito, heat the olive oil in a saucepan over medium heat. When just hot, carefully add the tomatoes (without any of the sauce if using canned or clear juice if fresh). Watch out for splattering oil as the wet tomatoes hit the oil. Mash tomatoes roughly with your hands as you add them and with a wooden spoon once in the pot. Stir and simmer for about 5 minutes. Add the garlic and simmer for another 5 minutes.

Step 3

Mix in the leeks and juice from the canned or fresh tomatoes. Turn the heat down to medium low and simmer the mixture, covered, for about 1 hour until the leeks very soft and the flavors well blended. Add the lemon juice, salt and pepper to taste. Stir and simmer 10 to 15 minutes more, covered to preserve the liquid or uncovered to concentrate it.