1. Heat the oil in a deep skillet. Add the leek and garlic, and saut‚ over low heat for 5 minutes or until the leek is wilted.

2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes thoroughly (use your hands if you like - it's fun).

3. Add the tomatoes, sugar, salt and pepper to the leek and stir, mix well.

4. Bring the sauce to a simmer over high heat. Turn the heat to low and simmer uncovered until the sauce is reduced by half, about 25-35 minutes.

(The wider the skillet, the less time it takes to reduce.)

Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3 months in the freezer.

Cherry tomatoes or plum tomatoes work well. If you're using all fresh tomatoes, dice them and add about « cup water, more or less, depending on the juiciness of the tomatoes.

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