Marinated leeks

(4 to 6 porsies)

  • 60 ml olive oil
  • 1 large onion, finely chopped
  • 3 tomatoes
  • 600 g leeks, halved
  • 2 cloves of garlic, finely chopped
  • 5 ml sugar
  • 200 ml white wine
  • salt and freshly ground black pepper to taste
  • 30 ml parsley, chopped

Heat olive oil in a saucepan. Fry onion until soft and translucent. Immerse tomatoes in boiling water for 5 minutes. Remove peel and chop roughly. Add tomatoes and leeks to fried onion. Fry for another 5 minutes. Add garlic, sugar and wine. Cover and simmer for 45 minutes. Season with salt and pepper. Allow to cool and marinate in refrigerator. This dish is tasty at room temperature. Sprinkle with parsley just before serving.