Braised Leeks with Tomatoes

I had leftover leeks and leftover cherry tomatoes hanging around, so improvised this as a side for Jon Pork Chops last night.

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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.

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