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6 large leeks (about 2 pounds), cleaned
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons olive oil
1 cup chopped fresh tomato
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried whole dillweed
Cut leeks into 1-inch pieces, and set aside.
Sauté onion and celery in olive oil in a heavy skillet over medium heat until tender. Add leeks and remaining ingredients; stir well. Cover and cook over low heat 25 minutes or until leeks are tender.