By Joyce Molyneux
The lemon and olives lift this leek and tomato ragoût out of the ordinary. Make it as part of a cold vegetable hors d’œuvre, or serve hot with a grilled steak.
Heat the oil in a pan and sweat the leeks for 5 minutes. Add the remaining ingredients to the pan and simmer, covered, for 15 minutes, until the leeks are tender and the sauce is thick and pulpy. Taste and adjust seasonings. Serve hot or cold.