Braised Leeks with Tomatoes and Balsamic Vinegar from The Cook's Companion: A step-by-step guide to cooking skills including original recipes by Josceline Dimbleby

Name: Braised Leeks with Tomatoes and Balsamic Vinegar from The Cook's Companion: A step-by-step guide to cooking skills including original recipes by Josceline Dimbleby
Ingredients: 2 large tomatoes, skinned; Black pepper; 500 g (1 lb) thin leeks, trimmed (retain as much of the green part as possible) and halved lengthwise; 2 teaspoons fennel or dill seeds; 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; Sea salt

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When leeks are cooked slowly in this way, a lovely sweet, mellow flavour emerges, which is enhanced in this recipe by the almost syrupy juices of tomatoes, bals

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Spoon

Ingredients

2 large tomatoes, skinned
Black pepper
500 g (1 lb) thin leeks, trimmed (retain as much of the green part as possible) and halved lengthwise
2 teaspoons fennel or dill seeds
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Sea salt