Leek and Tomato Topping

1/3 cup tomatoes, chopped
1 tbsp olive oil
2 garlic cloves
3 leeks
1 tbsp red wine
1/4 cup chopped basil
1/2 tsp salt & pepper

Heat oil in a skillet over medium heat. Add garlic and leeks, stirring frequently for 5 minutes. Add the wine and tomatoes. Cook for 5 more minutes until leeks are tender. Remove from heat. Toss in the basil and sprinkle with salt and pepper. For a wonderfully flavorful pizza spread topping directly on crust, top with smoked Provolone and freshly grated parmesan. Bake until golden. This topping can also be used with pasta or as a lasagna filling.

From: Rolling Prairie Cookbook