| 1 | Slice leeks and tomatoes. |
| 2 | Layer in casserole dish (leeks on the bottom so the juice from the tomatoes helps cook them :). |
| 3 | Sprinkle with red wine vinegar. |
| 4 | Add cheese. |
| 5 | Add layer of bread crumbs. |
| 6 | Spice according to taste. |
| 7 | (repeat layer if desired). |
| 8 | Cook at 375 until bread crumbs are golden. |
| 9 | The amounts of ingredients in this one can be varied. |
| 10 | 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. |
| 11 | I learned it in holland and the oven temps there are far different from here. |
| 12 | 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 |
