Leek and Tomato Casserole Recipe

leek and tomato casserole

This Leek and Tomato Casserole Recipe produces an easy-to-make vegetable dish that can be served on its own or with roast beef or pork.

Ingredients for Leek and Tomato Casserole:

  • 1 lb (450 g) leaks
  • ½ lb (225 g) tomatoes
  • Salt and pepper
  • 1 lemon
  • 1 or 2 garlic cloves

Method for Leek and Tomato Casserole:

  1. Preheat the oven to Gas Mark 4 (350°F/180°C).
  2. Slice 1lb (450 g) of leeks. Wash thoroughly. Put half of the leeks into a casserole or ovenproof dish.
  3. Slice ½ lb (225 g) of tomatoes and put them in a layer over the leeks, sprinkling with salt, pepper, the juice of ½ lemon and 1 or 2 crushed garlic cloves.
  4. Put the remaining leeks on the top of the tomatoes. Sprinkle with the juice of ½ lemon and salt and pepper.
  5. Cover and bake for 30 to 40 minutes until the leeks are just tender.

This Leek and Tomato Casserole Recipe serves 4. Can be eaten either hot or cold.

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Garlic, Casseroles and Stews, All Recipes, Leeks, Tomatoes
One comment on “Leek and Tomato Casserole Recipe
  1. Claire says:

    Have just made this. Tip – don’t use so much lemon juice. I’m finding it very hard to eat without pulling stupid faces!

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