Chef Devon Sanner’s
Local Vegetable Recipes
Pasta with Slow Roasted Tomatoes and Leeks
Leek - Whipstone Farm - Paulden, Az
Cherry Tomatoes -Arivaca Community Garden-Arivaca, AZ
September 25th, 2020
Ingredients:
12 Small tomatoes
1 Bunch Leeks
1 Bulb Garlic
4 oz. Dry pasta
2 Tbs. + 2 pinches (divided) Salt
1 Pinch Sugar
To taste Black Pepper
2 Tbs. Butter
2 Tbs. Parmesan (or other grated cheese)
3 Tbs. + 1 tsp. Olive oil (divided)
2 Tbs. Chopped herbs (optional)- your choice of parsley, basil, chives, tarragon
Procedure:
Remove the stems from the chard and roughly chop the greens into loosely packed 3 cups.
Put a sauté pan over medium-high heat and begin to cook bacon.
As the bacon renders out some of its fat, add the onions to the pan. Cook until the bacon gets crisp and onions take on some golden brown color.
Add the chard greens to the pan, sprinkle with a little kosher salt to release moisture, and toss the greens.
Just as the greens begin to wilt, add brown sugar and apple cider vinegar.
Toss the greens once more and remove them from heat. Serve hot as a great accompaniment to grilled or smoked meats or macaroni and cheese.
