Leek, tomato and chilli sauce

Name: Leek, tomato and chilli sauce
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 large leeks; 3 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1kg fresh, ripe tomatoes (or tinned),peeled and pureed; 3-4 red chillies, thinly sliced; 1 cup parsley, roughly chopped; Salt and pepper

Steve Manfredi

October 18, 2011

Time:< 30 minsMakes:6

Serve with cannelloni or pasta.

Ingredients

2 large leeks
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1kg fresh, ripe tomatoes (or tinned),peeled and pureed
3-4 red chillies, thinly sliced
1 cup parsley, roughly chopped
Salt and pepper

Method

Wash leeks, keeping only the tender white parts, and fi nely chop. Heat olive oil in a pan and lightly fry leeks and garlic until soft, taking care not to let them colour. Add chilli and lightly fry a minute more.
Add tomatoes and two good pinches of salt. Simmer slowly for 40 minutes, stirring occasionally.
Add parsley, stir and simmer for 5 minutes more. Season to taste.
Makes about 6 cups.

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