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Ingredients
- 2 to 3 large leeks
- 2 cloves of minced garlic
- 3 tbsp of extra virgin olive oil
- 1 kg of pureed ripe tomatoes or 2 to 3 tins of peeled tomatoes
- a good pinch of salt
- a good cupful of roughly chopped parsley
Method
To make 1 litre of this deliciously sweet sauce, wash 2 to 3 large leeks, keeping only the tender white parts. Finely chop them and lightly fry with 2 cloves of minced garlic in 3 tbsp of extra virgin olive oil until soft, taking care not to let them colour. Add a kilogram of pureed ripe tomatoes or 2 to 3 tins of peeled tomatoes. Add a good pinch of salt and simmer slowly for 40 minutes. Add a good cupful of roughly chopped parsley, stir and simmer for a further 5 minutes. Season with more salt and pepper.
Use as you would any tomato sauce.
