Tomato-Braised Leeks

Photo by Michael Piazza / Styled by Catrine Kelty
Leeks are often relegated to the background in gratins or soups, but when given the spotlight their nutty sweetness shines. Here they’re braised in ripe tomatoes and warm spices for a rustic, elegant side dish—comforting with couscous or a hunk of crusty bread.

Serves 4–6 as a side dish

2 tablespoons olive oil
4 cloves garlic, minced
3 large leeks, sliced into ¼-inch rounds
3–5 overripe fresh tomatoes, diced (or 1 can diced tomatoes)
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dark chili powder
¼ teaspoon allspice and clove
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of 1 lemon

Heat olive oil in a sauté pan over medium heat. Add garlic and leeks; cook until softened and lightly browned. Stir in tomatoes and spices. Simmer 10–15 minutes, until leeks are tender.

Finish with lemon juice and adjust seasoning, adding more salt if needed. Serve warm with couscous or bread.

This recipe appeared in the Winter 2026 issue as part of a larger story: Rooted in Comfort.