Roasted Tomato Pot with pomegranate

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the roasted tomato, and cook until deeply browned and aromatic.
4. Stir in the red pepper flakes along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Serve warm, ideally with something to soak up the sauce.