Braised Leeks with Tomatoes

Separate the green from the white parts of the leek. Cut both parts into small pieces.

Briefly blanch the green leek pieces in boiling water, then set them aside.

Cut the tomatoes into larger pieces.

Heat the olive oil in a pot over medium heat. Add the white leek pieces and garlic paste.

Sauté the leek and garlic until the leek is lightly browned and a pleasant aroma spreads. Then add the sugar and caramelize it slightly.

Add the chopped tomatoes and sauté them until the liquid is completely reduced.

Deglaze with the white wine and let it reduce briefly.

Pour in the broth, put a lid on the pot, and let everything simmer over medium heat for about 20 minutes.

Add the blanched green leek pieces, mix everything well, and season with salt and pepper.

This braised dish is excellent as a side for grilled chicken breast or poached fish.