TOMATO AND LEEK CASSEROLE |
Course : Casseroles
Serves: 1 |
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Ingredients:
5 large leeks -- (5 to 6) |
2 pounds firm tomatoes |
1 package ff grated cheese |
1 Cup bread crumbs |
1 Cup red wine vinegar |
1 bunch marjoram -- thyme, sage, pepper, rosemary |
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Preparation / Directions:
Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so the juice from the tomatoes helps cook them :). Sprinkle with red wine vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste. (Repeat layer if desired). Cook at 375 until bread crumbs are golden.
The amounts of ingredients in this one can be varied. Some ppl prefer more tomatoes, while I am allergic to them so tend to skimp there :) The lack of cooking time is due to the origination of the recipe. I learned it in Holland and the oven temps there are far different from here.
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Nutritional Information:
271 Calories (kcal); 1g Total Fat; (4% calories from fat); 7g Protein; 63g Carbohydrate; 0mg Cholesterol; 89mg Sodium |
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