This is a sauce you have to make because it is sooo versatile!  In the picture I’ve smothered salmon fillets with it.  What I had leftover, I heated up the next morning and used with fried eggs, toast and avocado. Yummy!  It would be great with potatoes, chicken, etc.  Awesome sauce!

To those of you who haven’t done much with leeks: welcome to your new favorite veggie!

What you’ll need:

2 leeks cleaned, trimmed (only use the white and light green parts), and slice thinly.  Slit the leek down the middle to wash the dirt out of the layers.  Organic leeks tend to have less dirt in them.

1 14 oz can of diced tomatoes or when tomatoes are in season, use fresh, chopped ones

1 clove of garlic

a dash of white wine

salt and pepper and other spices like Italian seasoning, basil, thyme, etc.

What you’ll do:

In a large sauce pan, heat 1 Tbsp of olive oil.  Once it’s heated up, place the leeks in the pan and reduce the heat to medium.  Cook for 8 to 10 minutes until the leeks are softened, not brown.

Add the garlic and saute for 30 sec. Next add the tomatoes and a small pour (1 second) of white wine. Stir in salt and fresh pepper and let it simmer on low heat for another 20 minutes.  Stir it occasionally, add water or more wine if it’s too thick.

The last time I made this, I didn’t add Italian seasoning because I wasn’t sure what I’d be using it for.  Instead, I used some interesting spices I have on hand that are made of garlic, onion, and pepper.  Taste as you go – that’s the best way to get it the way you want it!