Ingredients
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1/2 cup olive oil or 1/2 cup vegetable oil
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2 lbs leeks, white and light green parts only,trimmed,cleaned,and thinly sliced (about 10 medium)
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2 cups peeled seeded and chopped tomatoes (about 1 pound)
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1 cup vegetable stock or 1 cup water
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3/4 teaspoon salt, about
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1 pinch sugar
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12 -16 pitted black olives
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2 -3 tablespoons fresh lemon juice
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ground black pepper
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the leeks and sauté in 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.
- Serve at room temperature as an appetizer or warm as a side dish.