Saturday February 8th, 2014
Leeks and olives in tomato sauce
For 4 servings:
4-5 pieces leeks, only the white part
200 g black/calamata olives
5 tablespoons tomato paste
2 bay leaves
salt and pepper, to taste
Wash the leeks and cut into pieces of approx. 3 cm. Put the leeks in a pan and cover with water. Cook them for 5 minutes together with the bay leaves. Add the olives and the tomato paste and stir. When the leeks are done add salt and pepper.
Serve with bread or boiled potatoes.