|Leeks||12 (Each 1 1/2 Inches In Diameter)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and finely minced|
|Ripe tomatoes||3 , cut in eighths|
|Olives||1⁄2 Cup (8 tbs)|
|Dried basil/1 1/2 tablespoons chopped fresh basil||2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
Leave the roots on the leeks for now, but trim away 2 or 3 inches of the toughest tips of the green leaves.
Split the leeks down to but not completely through the root end, separate the layers, and wash the leeks carefully under running water; they'll be sandy.
Bring a large kettle of salted water to a boil and add the leeks.
Cook just until the white part is tender.
Drain the leeks and reserve.
Heat the olive oil in a large skillet.
Add the garlic and cook over low heat for 3 minutes.
Pat leeks dry on paper towels, trim off the roots, and add leeks to the skillet.
Cook over low heat for 5 minutes.
Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste and heat together, covered, for 3 to 5 minutes.
Transfer leeks to a serving platter, pour contents of skillet over them, and cool to room temperature before serving.