Tomato and Leek Sauce 4.000

Deb Lindsey for The Washington Post

Jun 26, 2013

This is a quick and versatile summer staple to pour over your favorite cooked and/or cooled grains, cooked beans or grilled fish.

Make Ahead: The sauce can be refrigerated for up to 5 days.

Servings: 4 - 6

Yield: Makes about 4 cups

  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced cleaned leeks (white and light-green parts)
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 4 medium tomatoes, coarsely chopped, plus their juices
  • 1/3 cup sauvignon blanc or other dry white wine
  • Maldon or other flaky sea salt
  • Freshly ground black pepper
  • Agave syrup (optional)


Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.

Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. Add the agave syrup, if desired; stir and/or mash as needed.

Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.

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Recipe Source

Adapted from "Fresh Happy Tasty: An Adventure in 100 Recipes," by Jane Coxwell (William Morrow, 2013).

Tested by Bonnie S. Benwick.

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