- 2 bunches Leeks
- 2 tablespoons pine nuts
- 1/4 cup olive oil
- 1 tablespoon currants
- 1/4 cup vinegar
- 3 medium Plum Tomatoes, peeled, seeded and coarsely chopped
- 2 tablespoons brown sugar
- Coarse salt to taste
Trim Leeks, leaving about 1" to 1 1/2" of pale green beyond the white area. Cut Leeks into julienne strips and clean thoroughly under cold running water.
Dip Tomatoes into boiling water to ease skin removal. Remove skins, chop Tomatoes coarsely, removing seeds. Transfer chopped Tomatoes to medium bowl. Add currants (may add more currants).
Sauté pine nuts in 2 tablespoons of olive oil till slightly golden. Add Tomatoes and currants and stir for a couple of minutes till Tomatoes begin to break down and become saucy. Add the Leeks to the pan. Add a bit of water to cover about half way up the Leeks. Partially cover and simmer over medium heat for about 20 minutes till Leeks are tender when pierced.
Remove most of the Leeks to a bowl. Bring the remaining liquid to a boil down a bit to make it thicker. Add the vinegar and brown sugar (may add more of either if desired). Add salt and pepper to taste. Pour sauce over Leeks and mix gently. Let cool and serve at room temperature. Serves 4.