2 lbs leeks, cleaned and sliced
1 TB olive oil
2 TB red wine vinegar
2 garlic cloves, minced
1 lb tomatoes, chopped (or use canned if out of season)
¼ tsp thyme
pinch of cayenne pepper
2 TB parsley or basil
Heat oil in a large non-stick skillet and sauté leeks for about 5 minutes over medium low heat. Add salt and pepper, 1 TB water, vinegar, garlic, tomatoes and thyme. Cover and cook 15 minutes or until leeks are tender, stirring occasionally and adding water if needed to prevent sticking. Add cayenne and parsley or basil; taste for salt and pepper and serve hot or at room temperature.