Question 1

How long do you need to roast them?

Accepted Answer

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.

Question 2

What can you serve them with?

Accepted Answer

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

Question 3

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

Accepted Answer

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.

Question 4

What type of tomatoes should I use?

Accepted Answer

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.

Question 5

Is this recipe healthy?

Accepted Answer

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.

Roasted Leeks and Tomatoes

Description

Ingredients

Instructions

Notes

Nutrition