Tomato & Leek Casserole
Submitted by Resc
Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThis is the kind of unfussy, generous casserole that lets good vegetables do all the heavy lifting.
Sliced leeks nestle on the bottom where tomato juices drip down and steam them tender, while grated cheese and seasoned bread crumbs turn golden and crispy on top.
A splash of red wine vinegar ties it all together with just enough tang to keep every bite lively.
The beauty here is flexibility. Adjust the layers, swap the herbs, pile on more cheese. It’s forgiving by design.
Pro Tips
- Slice leeks lengthwise first and rinse well under running water. They love to hide grit between their layers.
- Use firm, slightly underripe tomatoes so they hold their shape during baking instead of turning to mush.
- Try Gruyere or Parmesan for the cheese layer. Both melt beautifully and add a nutty depth.
- Double the layers for a heartier main dish. Just add a few extra minutes of baking time.
Ingredients
Directions
Slice leeks and tomatoes.
Layer in casserole dish (leeks on the bottom so the juice from the tomatoes helps cook them).
Sprinkle with red wine vinegar.
Add cheese.
Add layer of bread crumbs. Spice according to taste. (Repeat layer if desired).
Cook at 375℉ (190℃) until bread crumbs are golden.
The amounts of ingredients in this one can be varied.
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