Tomato and Leek Casserole

2 lbs firm tomatoes

ff grated cheese (amount optional according to taste)

bread crumbs

red wine vinegar

marjoram, thyme, sage, pepper, rosemary

Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so

the juice from the tomatoes helps cook them :). Sprinkle with red wine

vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste.

(Repeat layer if desired). Cook at 375 until bread crumbs are golden.

The amounts of ingredients in this one can be varied. Some ppl prefer more

tomatoes, while I am allergic to them so tend to skimp there :) The lack of

cooking time is due to the origination of the recipe. I learned it in

Holland and the oven temps there are far different from here. We usually

made it in some old nearly broken down toaster oven so the time varied with

each attempt :) I have found many non vegan friends love this recipe.