Main ingredients
2 pounds (about 10 medium) leeks, white and light green parts only
2 cups (about 1 pound) diced tomatoes
1/2 cup olive or vegetable oil
1 cup vegetable stock or water
about 3/4 teaspoon salt
ground black pepper, to taste
pinch of sugar
12 to 16 pitted black olives
2 to 3 tablespoons fresh lemon juice
Prepare the Leeks
Trim, clean, and thinly slice the leeks; peel, seed, and chop the tomatoes.
Heat the oil in a large saucepan over medium heat.
Add the leeks and sauté until softened, about 10 minutes.
Add the tomatoes, stock, salt, pepper, and sugar. Cover and simmer until the leeks are tender, about 30 minutes.
Add the olives and lemon juice and simmer another 10 minutes.
Note:
Serve at room temperature as an appetizer or warm as a side dish.