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.



  • 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


  1. 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.
  2. Add tomatoes and simmer over low heat until thick, about an hour.
  3. During the last few minutes, stir in the basil, oregano, sugar, salt and pepper. Taste and adjust seasonings, if necessary.

More recipes at