Roasted leeks and tomatoes on a long plate

*This post may contain affiliate links. Read my disclaimer here. While we may use affiliate links, we would never allow this to influence product listings or recommendations.

These roasted leeks and tomatoes are an amazing side dish. Baked in a dressing of rosemary and garlic, they are a great accompaniment for chicken, meats or fish and great to serve up at the table for people to help themselves. It’s also super quick to make, and I guarantee it will become a staple side dish in your home!

How long do you need to roast them?

For best results, this dish is baked at 180C/350F for an hour. Roasting for a longer period at a slightly lower heat allows for the flavours to really develop.

What can you serve them with?

These roasted tomatoes and leeks are incredibly versatile. They have a subtle garlic and rosemary flavouring that is not overpowering – so they will complement a variety of dishes. Some of my favourites include:

  • A good old roast dinner – especially as you can cook these in the same tray and save precious oven space if you are limited
  • A beautifully pan fried steak – cooked tomatoes have long been a typical side dish for steak. You’ll love how well leeks go too!
  • Baked fish – while you’ve got the oven on, you might as well make the most of it! A healthy baked fish dish goes really well with this healthy side dish. Check out this Mediterranean baked cod for inspiration
Close up of roasted leeks and tomatoes in a baking tray

Can I use full-sized leeks instead of baby leeks?

You can absolutely use full-sized leeks if you can’t get your hands on baby leeks. Slice the bottoms off the leeks and then cut off the leafy green part of the tops. The lighter parts of the leeks have the most taste.

Once you’ve top and tailed the leeks then you may want to slice them at the middle if they are too long. Next, slice them in half lengthways and then pop them in the baking tray and follow the instructions below. Keep all the layers of the halved leeks together, otherwise, you may find that the smaller inside layers cook too quickly.

What type of tomatoes should I use?

You want to find full-sized large tomatoes for this recipe, as they will withhold being roasted for a prolonged period without drying out compared to plum or cherry tomatoes. If you can, try and find vine-ripened tomatoes. Typically tomatoes that are ripened on the vine will have a deeper colour and a richer taste.

Is this recipe healthy?

Whilst being totally delicious, this is also a pretty healthy recipe. What a lot of people don’t realise is that, as well as intensifying flavour, roasting tomatoes actually helps to increase the levels of lycopene. which is a great antioxidant. Couple that with the fact that leeks and tomatoes both contain a whole range of vitamins and nutrients and this is a super-healthy dish.

This recipe contains 174 calories per portion and 14g fat, of which most is heart-healthy fats from the olive oil.


You only need 5 simple ingredients for this recipe (plus salt and pepper).

Roasted leeks and tomatoes ingredients
  • baby leeks
  • vine tomatoes
  • rosemary
  • olive oil
  • garlic cloves

How to make it

To make this recipe, first preheat the oven to 180C / 350F. While the oven is heating add the tomatoes to a baking dish. Use a rolling pin to roll out the baby leeks a little to make them more flexible.

Place the leeks into the baking tray, weaving them around the tomatoes and the edges of the tray.

Drizzle the olive oil over the top and scatter over the rosemary leeks. Add the garlic cloves to the pan and season well.

Roast the leeks and tomatoes in the oven for 1 hour.

Recipe Steps 1 and 2, flatten the leeks with a rolling pin. Place the tomatoes and leeks in a baking dish with the garlic and oil and season

If you are looking for more great vegetable side dish recipes then check out this garlic roasted tenderstem broccoli or this grilled asparagus with balsamic red onion.

Products that work well for this recipe:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted leeks and tomatoes on a long plate

Roasted Leeks and Tomatoes

  • Author: caroline
  • Total Time: 1 hour 10 minutes
  • Yield: 1 1x
  • Diet: Vegan


This is the side-dish that has it all – healthy, simple, delicious and versatile. These roasted leeks and tomatoes are lightly flavoured with garlic and rosemary go with so many things. 

The default recipe serves one


  • 2 baby leeks
  • 1 large vine tomato
  • few sprigs of rosemary, leaves stripped from the stem
  • 1 tbsp olive oil
  • 2 cloves garlic (no need to remove the skin)


  1. Preheat the oven to 180C / 350F. Use a rolling pin to roll over the length of the leeks to flatten them out a little 
  2. Place the tomatoes on a baking dish and wrap the leeks around the tray and the tomatoes. 
  3. Drizzle the olive oil over the tomatoes and leeks and scatter over the rosemary and garlic cloves. Season well and place in the oven for 1 hour. 
  4. When serving, don’t forget to scoop up any of the oil and crispy rosemary from the baking tray – it’s delicious! 


  1. You can use regular leeks instead of baby leeks if that is all you can get your hands on. Cut off the bottoms and the top leafy parts and then slice them in half lengthways before adding to the baking dish.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Side
  • Method: Roast
  • Cuisine: British


  • Serving Size: 1
  • Calories: 175
  • Fat: 14g
  • Carbohydrates: 10g
  • Protein: 3g

Keywords: tomatoes, leeks, vegetables, roasted, baked, side dish, healthy, vegetarian, vegan

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating