Small leeks are essential for this dish.

Ingredients

　　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

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

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter