Ingredients:
2 small leeks, thinly sliced ( remove green tops)
1 -2 garlic cloves, minced
1 tablespoon olive oil
2 beefsteak tomatoes, firm but fresh ( about 1 pound)
1 tablespoon fresh sage, minced
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions:
Heat up the olive oil in a large saute pan over medium heat.
Saute the leeks in the oil until golden. Add the garlic the last minute and saute.
Cut up the tomatoes into wedges. Add them to the pan along with the sage, salt and black pepper. Cook the tomatoes about 3-4 minutes until the tomatoes start to soften, but do not turn to mush.
Serve warm.
Servings: 4
Time preparation: 0 min.
Time total: 7 min.