Preparation:
Scrape pulp from tomatoes. Drain tomatoes on paper towel. In a medium saucepan, heat 1/2 teaspoon oil over medium heat. Add leek, cook until tender, about 5 minutes, stir often. Add zucchini and saute until crisp-tender, 5 minutes. Sprinkle with cayenne and mix well. Arrange around heated serving platter. Cover to keep warm. Add remaining 1/2 teaspoon oil to pan. Heat on medium-high and add tomatoes. Toss until just heated through, 2 minutes. Arrange tomatoes in center of serving platter, surrounded by zucchini. Serve immediately. |
