Tomato sauce with leek

Name: Tomato sauce with leek - Aurelia K.
Ingredients: 1 piece of leek; mustard seeds; a small bottle of tomato juice; salt and pepper; parsley leaves; 2 tablespoons of oil; a bay leaf.

Sauces - Tomato sauce with leek by Aurelia K. - Recipia

It's quite common for me to have a piece of leek left in the fridge and not feel like making complicated combinations. Nowadays, I resort to this simple sauce, which I make without thinking too much. I prepare it alongside potato meatballs or another staple dish, and most of the time, I find it equally useful in other combinations. It doesn't take long and you don't need fancy ingredients. Quick info Total time: about 30-35 minutes Preparation time: 5-10 minutes (cutting the leek, preparing the ingredients) Cooking time: about 20-25 minutes (depending on how thick you want the sauce) Servings: 2-3, depending on how much you use Difficulty: easy Recipe type: simple, vegan sauce, side dish for meatballs or other dishes Ingredients 1 leek (medium piece) 2 tablespoons oil (for sautéing) 1 small bottle tomato juice (about 330 ml, but the amount is not critical) some mustard seeds salt pepper 1 bay leaf fresh parsley leaves (to taste) Preparation method 1. Wash the leek well, especially between the leaves, then cut it into thin rounds. If it's thicker at the base, cut it lengthwise first. 2. Heat the 2 tablespoons of oil in a wide pan or pot over medium heat. 3. Add the sliced leek and stir occasionally. Let it soften for 5 minutes without browning. 4. When the leek has softened, pour the tomato juice over it. 5. Add salt and pepper to taste, add a few mustard seeds and the bay leaf. 6. Stir, then let it simmer over low to medium heat, uncovered. The sauce should reduce and thicken slightly – it generally takes about 15-20 minutes, depending on how liquid you want it to remain. 7. When you think it's thick enough, turn off the heat, remove the bay leaf, and sprinkle chopped fresh parsley on top. 8. It can be served immediately, hot, but it's also good at room temperature. Why I make this recipe often The sauce is quick and doesn't require hard-to-find ingredients. I like that it can be used alongside a lot of dishes, from potato meatballs to rice or pasta. It's the kind of recipe with basic ingredients that I can turn to when I need something quick for lunch or dinner. Tips and variations Tips If the leek is older, use only the white and light green part. Don't let the leek brown, just let it soften. Use unsweetened tomato juice for a cleaner taste. Substitutions You can use green onions instead of leek if you don't have leek on hand, but the taste will be slightly different. Bay leaf is not mandatory, but it adds flavor; you can omit it if you don't have it. If you don't have mustard seeds, you can use a little classic mustard, but don't overdo it, so it doesn't overpower the leek's flavor. Variations If you want a spicier sauce, add some chopped hot pepper or chili flakes. At the end, you can mix in a teaspoon of vinegar for extra acidity. If you use the sauce as a base for another dish, you can add sliced black olives or a little garlic. Serving ideas I use it alongside potato meatballs, but it's also good with simple pilaf, boiled pasta, or even over a slice of fried polenta. It can be served with grilled vegetables or plain rice. Frequently asked questions 1. Can I use tomato paste instead of tomato juice? Yes, but dilute it with water; otherwise, the sauce will be too thick and too intense in flavor. 2. Can I omit the leek or use another vegetable? The leek gives the specific flavor, but you can try using white onion or green onion if necessary, just adjust the amount. 3. Can the sauce be frozen? I don't recommend freezing it because the texture of the leek changes and it becomes too soft. 4. How many mustard seeds should I put? There is no fixed amount – I usually put 1/2 teaspoon or about what you can pinch between three fingers. 5. Is sugar needed in the sauce? If the tomato juice is very acidic, you can add a pinch of sugar, but I usually don't add it if I use good tomato juice. Nutritional values Approximately, for one serving (from 2): Calories: 80-100 kcal Protein: 1-2 g Fat: 4-5 g (from oil) Carbohydrates: 12-15 g The sauce is low in calories and doesn't contain heavy ingredients. The values depend on the type of tomato juice and how much oil you use. It's suitable for a light, vegan, or fasting diet. Storage and reheating It can be stored in the fridge for 1-2 days in a container with a lid. When reheating, warm it over low heat, possibly adding 1-2 tablespoons of water if it has thickened too much. I don't recommend long-term storage or freezing, as the leek becomes too soft. That's it – the recipe is simple, quick, and easy to adapt after you've tried it once.

Tomato sauce with leek

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