Notes: If making up to 1 day ahead, cover leeks and sauce, chill, then bring to room temperature or reheat to serve.
24 baby leeks (about 1/2 in. wide)
3/4 cup chopped onion
1 clove garlic, chopped
3/4 cup dry white wine
3/4 cup chicken or vegetable broth
1/2 lemon, thinly sliced
2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped
8 to 10 parsley sprigs
Thin strands of lemon peel
Salt and fresh-ground pepper
How to Make It
Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well.
In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes.
Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes.
With a slotted spoon, transfer leeks to a shallow rimmed dish.
Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 cup, 3 to 5 minutes.
Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.