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| Servings |
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Ingredients
- 4 leeks green parts removed, white parts cut lengthwise in quarters
- 1 pint grape tomatoes or 4 Roma tomatoes, halved
- 4 tablespoons grapeseed oil divided
- 1/2 lemon juiced
- 1 teaspoon rosemary leaves chopped
- 1 teaspoon thyme leaves minced
- 1 teaspoon sea salt plus more for seasoning
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 400 degrees F
- Put the leeks in a large roasting pan.
- In a bowl, toss the tomatoes with grapeseed oil, lemon juice, rosemary, thyme, and salt.
- Add the tomatoes to the leeks and toss. Put the pan in the oven, uncovered, and roast for 20 minutes, stirring after 10 minutes.
- Remove from oven when the leeks have softened to touch or when the tomatoes have begun to shrivel.