Tomato and Leek Casserole

5 or 6 large leeks
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.