1medium to large leek. White and light parts onlyhalved lengthwise
1tablespoonred wine vinegar
3tablespoonsextra virgin olive oil
½teaspoonsugar or honey
kosher salt and pepper
1cupcherry or grape tomatoessliced thin
Heat 1 tablespoon butter in a 10" skillet over medium-high heat. Add the leek cut side down and press down on the leek to get more contact with the pan. Cook for about 4 to 5 minutes, until the golden brown.
Reduce the heat to medium-low and carefully add 1 cup boiling water to the skillet. Cover and cook for 12 to 15 minutes, or until the leeks are knife tender.
Whisk all ingredients in a small bowl, then stir in the sliced tomatoes.
Spoon the tomatoes over the braised leek. Season with more freshly cracked pepper.