I had leftover leeks and leftover cherry tomatoes hanging around, so improvised this as a side for Jon Pork Chops last night.
2 leeks, white and light green parts only, halved lengthwise
1 cup cherry tomatoes, halved
splash dry vermouth
1 cup chicken broth (or veggie broth to make vegetarian)
salt and pepper
1-2 tbsp olive oil
Heat oil in pan. Sear leeks in oil on both sides.
Add vermouth and deglaze pan. Toss in tomatoes. Season with salt and pepper. Add 1/2 cup chicken broth. Bring to a boil and simmer for about 30 minutes. If liquid starts to evaporate, continue to add more broth as the leeks cook.