How to make
Peel and grind the tomatoes along with the garlic. Then dilute them with water, season them with salt and paprika.
Heat olive oil in a moderately heated pan and pour the flour inside. Stir until it has lightly browned and if necessary, reduce the heat, so that it does not darken too much.
Pour the water over the tomatoes and stir until it thickens. The texture is according to your taste - maybe thicker or thinner.
About 5 minutes before removing the dish from the heat, add half of the chopped leeks and add the rest at the end and mix well.
Serve the quick tomato and leeks porridge with homemade bread and white cheese.
