Ingredients

• 8 small leeks
• 1 tablespoon extra virgin olive oil
• 6 slices bacon, cut into small pieces
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 (28 ounce) can whole tomatoes, crushed,with liquid
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. Trim root end of leeks& cut off all but 3 inches of the green end.

2. Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.

3. Rinse well, blot dry with paper towels& set aside.

4. Heat oil in a large oven proof skillet over medium heat.

5. Add bacon& cook for 5 or 6 minutes.

6. Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.

7. Remove skillet from the heat.

8. Remove half of the tomato mixture from the skillet.

9. Arrange the leeks side by side in the skillet.

10. Top with the reserved tomato mixture& cover the skillet.

11. Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.