Charred Leek and Roasted Tomato Stacks

Leeks are charred in a dry pan until sweet and jammy, then laid over slow-roasted tomato halves for an elegant two-ingredient appetiser that looks far more ambitious than it is. The natural sugars in both vegetables caramelise into something extraordinary.

35 min total Base: 4 servings 95 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: large ripe tomatoes, halved crosswise, leeks, white and light-green parts only — quantities stay the same regardless of serving count.

large ripe tomatoes, halved crosswise

4 pieces(fixed)

leeks, white and light-green parts only

3 medium(fixed)

salt

1 tsp

black pepper

0.5 tsp

cooking oil

3 tbsp

Instructions

Preheat oven to 200Â°C (390Â°F).

Place tomato halves cut-side up on a baking tray, drizzle with 2 tablespoons oil, season with salt and pepper.

Roast for 22-25 minutes until the tomatoes are soft and their edges are caramelised.

Meanwhile, slice leeks into 3 cm rounds and rinse thoroughly between layers to remove grit.

Heat remaining oil in a heavy skillet over medium-high heat; add leek rounds and cook undisturbed 4 minutes until deeply charred on one side.

Flip, season, and cook another 3 minutes, then reduce heat and cook a further 5 minutes until tender throughout.

Place two roasted tomato halves on each plate and top with charred leek rounds; serve warm.

💡 Chef's Tip

A crumble of goat's cheese or a shaving of parmesan over the finished stacks turns this two-ingredient appetiser into a sophisticated dinner party starter.

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