Ingredients:
8 small leeks
1 tablespoon extra virgin olive oil
6 slices bacon, cut into small pieces
4 cloves garlic, minced
1 teaspoon fresh thyme
1 (28 ounce) cans whole tomatoes, crushed,with liquid
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Directions:
Trim root end of leeks& cut off all but 3 inches of the green end.
Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.
Rinse well, blot dry with paper towels& set aside.
Heat oil in a large oven proof skillet over medium heat.
Add bacon& cook for 5 or 6 minutes.
Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.
Remove skillet from the heat.
Remove half of the tomato mixture from the skillet.
Arrange the leeks side by side in the skillet.
Top with the reserved tomato mixture& cover the skillet.
Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.
Servings: 12
Time preparation: 10 min.
Time total: 55 min.