Follow these steps for perfect results
Leeks
trimmed and halved
Extra-virgin olive oil
Bacon
cut in small pieces
Garlic
minced
Fresh thyme
leaves only
Whole tomatoes
hand-crushed
Sea salt
Black pepper
freshly ground
Preheat the oven to 350F.
Trim the root off the end of the leeks and cut off all but 1 inch of the green part.
Halve the leeks lengthwise.
Rinse the leeks thoroughly under cool water, checking for dirt between the layers.
Heat a large ovenproof skillet over medium heat and drizzle with olive oil.
Add the bacon and cook for 5 minutes to render down the fat.
Add the garlic and thyme and stir.
Arrange the leeks side by side in the pan.
Pour the crushed tomatoes over the leeks.
Season with salt and pepper.
Cover the skillet and bake for 30 minutes.
Expert advice for the best results
Use high-quality bacon for best flavor.
Adjust seasoning to taste.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Arrange leeks artfully on a plate, drizzle with pan juices.
Serve as a side dish with roasted chicken or pork.
Pairs well with the savory and slightly sweet flavors.
Discover the story behind this recipe
Traditional French side dish
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