Author Notes
A bit sweet but with a kick. The tomato and leek mixture goes equally well over toasted baguette slices, mixed with pasta or smothered over grilled chicken. This recipe is great at the end of the summer through late fall. The heat from the chile pepper warms you up on a cold winter night as well. —Maya's Chef
Ingredients
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4 pints
cherry tomatoes
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1
leek
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1
Pasilla, Chilaca or other hot pepper
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4 tablespoons
olive oil
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2 tablespoons
chopped garlic
Directions
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Preheat oven to 400 degrees.
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Rinse and halve cherry tomatoes. Add to a mixing bowl.
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Trim leek. Discard end and the top leaves after the pale green part. Halve leek lengthwise and slice into quarter-inch pieces. Rinse and dry. Add leeks to cherry tomatoes.
(A&M have a great video on how to cut and clean leeks. http://www.food52.com/blog/1988_how_to_cut_and_clean_leeks)
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Clean the hot pepper and remove the seeds. Finely dice the pepper and add it to the tomato and leek mixture. Depending on the heat of the pepper and your desired hotness of the dish, you can adjust the amount of diced pepper you add.
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Add two cloves of chopped garlic, four tablespoons of olive oil and salt and pepper to taste to the tomato/leek mixture and mix to combine.
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Place the tomato/leek mixture on a baking sheet and roast in the oven for 20-25 minutes or until caramelized. Roast the mixture in batches depending on the size of your baking sheet. Cool to room temperature.
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Prior to serving, slice the baguette into diagonal pieces and toast in the oven. Scoop tomato/leek mixture on pieces of the toasted baguette and serve
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