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Tomato Leek Casserole

Zola Gorgon on

For today’s recipe let’s do something new and tomato-based. I designed this recipe last week and it’s been a huge hit.

Tomato Leek Casserole (side dish)

8 servings for side dish

4 leeks, cleaned, sliced into narrow rings (white part and light green part only)
3 to 5 tomatoes, sliced
1 tsp of Italian herb blend
2 Tbl of crushed crumbs from breadsticks or crackers
A light dusting of cayenne (optional)

Oil the bottom of a 9-by-13-inch heat proof pan with olive oil spray. Spread half of the leeks in the bottom. Top with half of the tomato slices. Dust on the tsp of Italian herb blend. Layer with the other half of the leeks and the other half of the tomatoes. If you are going to put on the cayenne for zip, dust it on now. It won’t take much. Be careful.

 

Sprinkle on crumbs. Spray one more time with olive oil spray and bake for 30 to 40 minutes or until the crumbs begin to brown. Ready to serve.

Each portion on the diet would amount to up to 4 slices of tomato with the accompanying leeks as a side dish. One cup total.

This dish will re-heat just fine in a microwave or oven if you taking it to work or another event.

Enjoy!
Cheers,
Zola


 

 

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