Leeks Provencale (yummy and nourishing stew)

I am obsessed with the idea of making leek dishes! Have been for awhile, but they are never in my arsenal. I plan to make this on Saturday, my "testing new recipes" day :)

EDIT: I made it like I said and it was so good! I did it with the white wine and didn't skin or seed the tomatoes. The tomato seasoning gave this dish a pastaless pasta essence, more of a side dish or appetizer. Boyfriend approved and will be making more appearances.

If you plan to make this soup with somebody, maybe you can tell them:

• Leeks reduce your risk of developing heart disease 
• Leeks have plenty of minerals for your hot body: potassium, iron, calcium, magnesium, manganese, zinc, and selenium
• Leeks are an excellent anti-oxidant
• Leeks act as an anti-inflammatory (you know I'm obsessed with anti-inflammatories, right?)

Leeks are a "sweeter" member of the onion family. In Ontario, they’re hand-harvested from August to November, but are available from controlled storage through to February.

Recipe time! I took this recipe from Foodland Ontario and modified it to make it vegan.

Ingredients

• 6 Ontario Leeks, washed & trimmed
• 1 tbsp (15 mL) vegetable oil
• 2 cloves Ontario Garlic, crushed
• 4 Ontario Greenhouse Tomatoes, skinned, seeded and chopped
• 1 tsp (5 mL) dried thyme
• 2 tbsp (25 mL) chopped fresh parsley
• 4 tbsp (60 mL) dry white wine or veggie broth
• Salt and freshly ground pepper
• Sprigs of fresh parsley(garnish)

Directions

1. Cut leeks into 2-inch (5 cm) pieces. Cook for 10 to 15 minutes in lightly salted boiling water, until tender.
2. Meanwhile, heat oil in small saucepan and fry garlic until softened. Stir in tomatoes, herbs and wine; simmer gently for 10 minutes or until tomatoes are softened. Season mixture with salt and pepper.
3. When leeks are cooked, drain well and place in serving dish. Spoon tomato mixture into dish and turn leeks in sauce to coat. Garnish with parsley sprig.