Braised Leeks with Dill

8 medium leeks
2 medium onions
1 clove garlic
1 large tomato
2 tsp olive oil
1/2 cup vegetable or nonfat, low sodium chicken broth
Salt and pepper to taste
4 sprigs fresh dill, chopped

Rinse leeks under cool running water. Halve them
lengthwise, peeling off the tough outer layer and
including about 2 inches of the green tops. Rinse them
again. Slice onions, chop garlic, and peel, seed and chop
tomato. In a skillet, saute onions and garlic in olive
oil 2 minutes. Put onions, garlic, leeks, tomato and
stock into slow-cooker; cover and cook on low 6 to 10
hours. Salt and pepper to taste at end of cooking.
Garnish with chopped dill at serving time. Serves 6.