|Olive oil||2 Tablespoon|
|Fresh tomatoes||3 Large, cut into wedges|
|Lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
Trim ends of leeks and rinse well. Using only the white and light green parts, slice leeks in half lengthwise, then into 2-inch sections. In a medium-sized saucepan, saute leeks in olive oil over low heat for about 3 minutes.
Stir in tomatoes, lemon juice, lemon peel, and salt and pepper to taste. Cover and cook over low heat, stirring occasionally, for 10 to 15 minutes or until leeks are tender.