Tomato And Leek Casserole

5 lg Leeks; up to 6
2 lb Firm tomatoes
     Fat-free cheese; grated, to taste
     Bread crumbs
     Red wine vinegar
     Marjoram
     Thyme
     Sage
     Pepper
     Rosemary

Slice leeks and tomatoes. Layer in casserole dish with 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 F until
bread crumbs are golden.

The amounts of ingredients in this one can be varied. Some people
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 temperatures 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.