5    Or 6 large leeks

      2 lb Firm tomatoes

        x  Ff grated cheese (amount
           Optional according to
           Taste)
        x  Bread crumbs
        x  Red wine vinegar
        x  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.
  Posted by "Jennifer Bunker"  to
  Fatfree Digest [Volume 13 Issue 17] Dec. 17, 1994.
  FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  1.80C!