Baked Leek and Tomato

Prep Time
Cook Time
Ready In

"Nice zesty side dish with a little jalepino added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)"

Original recipe yields 3 servings


  • Serving Size: 1 (648.6 g)
  • Calories 388.9
  • Total Fat - 30.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 7.9 mg
  • Sodium - 134.2 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 7.5 g
  • Sugars - 16 g
  • Protein - 9.3 g
  • Calcium - 189.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 91.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400F degrees.

Step 2

Spray an oven proof gratin dish with veggie spray.

Step 3

Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.

Step 4

Sprinkle with salt and pepper to taste.

Step 5

Sprinkle half the olive oil over all.

Step 6

Make a second layer, ending with the tomato slices, salt and pepper and olive oil.

Step 7

Top with Jalapeno and sprinkle with shredded cheddar cheese.

Step 8

Bake, uncovered,in 400F oven for 30 minutes.

Tips & Variations

  • Vegetable oil cooking spray



I just knew this would be good. I made with yellow and red tomatoes from the greenhouse. I sprinkled a pinch of cayenne for the heat. Another recipe to be made again. UPDATE 7/10/20: Indeed it has been made many times and is always wonderful. Thank you Derf!

review by:
(30 Sep 2013)

Bergy (RIP" Forever in our Kitchen)

Lovely recipe. I was using up some leeks from the garden and I had a bit leftover from another leek recipe so I combined them and made this as a side dish for Brunch. It was perfect along side an omelet. Made for Derf's cookathon Sept13

(29 Sep 2013)