Small leeks are essential for this dish.
Recipe information
Yield
serves 4 to 6
Ingredients
6 small leeks
Extra-virgin olive oil
2 bacon strips, cut in small pieces
2 garlic cloves, minced
Leaves from 4 fresh thyme sprigs
1 (28-ounce) can whole tomatoes, hand-crushed
Sea salt and freshly ground black pepper
Preparation
Preheat the oven to 350°F. Trim the root off the end of the leeks and cut off all but 1 inch of the green part. Halve the leeks lengthwise. Rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the outer layers. Heat a large ovenproof skillet over medium heat and drizzle with a 2-count of olive oil. Add the bacon and cook for 5 minutes to render down the fat. Add the garlic and thyme and give it a stir. Arrange the leeks side by side in the pan and pour the tomatoes on top. Season with salt and pepper, cover, and bake for 30 minutes.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
