- 4 pounds plum tomatoes, seeded and diced
- 1/4 cup olive oil
- 1 1/2 cups leeks, washed and light green parts diced
- 2 cloves garlic, minced
- 2 tablespoons anchovy paste
- 1/4 cup chopped fresh basil, or more to taste
- 2 tablespoons fresh oregano, chopped
- 1/4 teaspoon sugar
- 1/2 teaspoon salt and freshly ground pepper to taste
Summer Tomato Sauce with Leek and Basil
I used 4 baby leeks this time. Depending on the size of the leek, you could use one large leek or even substitute shallots or 1 medium sweet onion.
Yields
Yields
Ingredients
Steps
- In a large saucepan over medium heat, sauté the leeks in the olive oil until soft. Add the garlic and anchovy paste and sauté about 30 seconds more.
- Add tomatoes and simmer over low heat until thick, about an hour.
- During the last few minutes, stir in the basil, oregano, sugar, salt and pepper. Taste and adjust seasonings, if necessary.