Tomato Leek Ragout Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 6 garlic cloves, sliced thin | ||
| Red onions | 2 Cup (16 tbs), cubed | |
| 3 cups cubed leeks, including green portions | ||
| 3 tomatoes, peeled, seeded, and chopped | ||
| Ketchup | 1/4 Cup (16 tbs) | |
| Balsamic vinegar | 4 Tablespoon | |
| 1 teaspoon finely ground espresso roast coffee beans | ||
| Ground pepper | 1 To taste | |
| 1/4 cup fresh parsley sprigs | ||
| Salt | To Taste | |
Directions
In a large saucepan over medium heat, heat the oil and saute the garlic until golden.
Add the onions and leeks and saute for 2 to 3 minutes.
Add the tomatoes, ketchup, and vinegar and simmer for 15 minutes.
Stir in the espresso and cook until the liquid is evaporated.
Season with salt and pepper, then stir in the parsley.
Add the onions and leeks and saute for 2 to 3 minutes.
Add the tomatoes, ketchup, and vinegar and simmer for 15 minutes.
Stir in the espresso and cook until the liquid is evaporated.
Season with salt and pepper, then stir in the parsley.
Chef
