Braised Leeks with Dill

8 medium leeks
2 medium onions
1 clove garlic
1 large tomato
2 teaspoons olive oil
1/2 cup chicken broth
salt and pepper to taste
4 sprigs fresh dill, chopped

Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again.

Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, saute onions and garlic in olive oil 2 minutes.

Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time.

Serves 6