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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