2 lbs. leeks
2 tbsp. olive or vegetable oil
2 med. tomatoes, chopped
3 tbsp. lemon juice
Pinch sugar
Salt & Pepper to taste
8 pitted ripe olives, sliced
1 tbsp. chopped parsley

Trim leeks and wash under cold running water to remove any sand. Cut leeks into 1" lengths; cook in oil in non-aluminum medium skillet, covered, over low heat until tender, 15 to 20 minutes. Transfer leeks to serving bowl. Add tomatoes, lemon juice, sugar, salt and pepper to skillet. Cook over low heat 12 to 15 minutes or until slightly thickened. Cool tomato mixture; pour over leeks. Top with olives and parsley. Makes 6 servings.