Leeks Stewed with Prunes and Tomato

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Enjoy the gentle comfort of leeks stewed with prunes and tomato in extra virgin Greek olive oil — a traditional lathero (olive-oil-focused) dish celebrating olive oil in Greek cooking and the longevity-nourishing aspects of the Mediterranean diet from My Greek Table Season 5: Olive Oil & Longevity.

Course ladero, main, stew

Cuisine Greek

PREP TIME 15 minutes

COOK TIME 40 minutes

TIME 55 minutes

SERVES 4

Ingredients

2 lbs. medium leeks white parts, washed and dried
⅓ cup extra virgin olive oil
1 large ripe tomato grated
10 –12 pitted prunes
Salt & freshly ground black pepper
½ cup water or dry red wine optional

Instructions

Prep leeks: Trim and cut leeks into 2½-inch lengths; wash well.
Caramelize: Heat olive oil in a Dutch oven; add leeks and cook over medium-low until lightly caramelized (20–25 mins).
Add ingredients: Stir in tomato and prunes; season with salt and pepper.
Simmer: Cover and cook gently ~15 mins until tender. Add water or wine if needed to prevent sticking.
Serve: Serve hot as a savory, olive-oil-rich main or side.

Notes

Notes & Longevity Tips

Lathero Tradition: Slow-stewed olive oil dishes (lathera) are a hallmark of Greek plant-based comfort cuisine and Mediterranean longevity foods, prized for their flavorful simplicity.
Nutrient Focus: Prunes add antioxidants and fiber to complement the vitamins in leeks and tomatoes.