Braised Leeks with Smoked Bacon and Tomato

• 6 small leeks
• Extra-virgin olive oil
• 2 bacon strips, cut in small pieces
• 2 garlic cloves, minced
• Leaves from 4 fresh thyme sprigs
• 1 (28-ounce) can whole tomatoes, hand-crushed
• Sea salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Trim the root off the end of the leeks and cut off all but 1 inch of the green part.
3. Halve the leeks lengthwise.
4. Rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the outer layers.
5. Heat a large ovenproof skillet over medium heat and drizzle with a 2-count of olive oil.
6. Add the bacon and cook for 5 minutes to render down the fat.
7. Add the garlic and thyme and give it a stir.
8. Arrange the leeks side by side in the pan and pour the tomatoes on top.
9. Season with salt and pepper, cover, and bake for 30 minutes.

leeks, extravirgin olive oil, bacon strips, garlic, thyme, tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/braised-leeks-with-smoked-bacon-and-tomato-372676 (may not work)