Tomato & Leek Casserole
Yield
4 servingsPrep
25 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5-6 | large |
leeks
|
*
|
| 2 | pounds |
tomatoes
firm |
|
| 1 | x |
cheese
grated, amount to taste |
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
red wine vinegar
|
*
|
| 1 | x |
marjoram
thyme, sage, pepper, rosemary |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
leeks
|
*
|
||
| 907.2 | g |
tomatoes
firm |
|
| 1 | x |
cheese
grated, amount to taste |
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
red wine vinegar
|
*
|
| 1 | x |
marjoram
thyme, sage, pepper, rosemary |
*
|
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.
