Instructions: Sauce:
In a pan, saute the diced onion and garlic in olive oil until tender. Add the white wine, brown sugar, chopped tomatoes with juice and tomato paste. Stir in the seasonings and simmer gently for 5 minutes. Add the herbs and lemon juice to taste.

Cut the roots off the leeks and remove the outer leaves. Cut off some of the green top so as to leave about 20 cm.

Split the top half of the leek down the center and wash under running water to clean out any particles of soil. Blanch the leeks in boiling salted water for 5 minutes. Refresh in cold water and drain well. Cut any large leeks in half leaving small ones whole and fold over the top to make even lengths of about 10cm. Roll each leek in a piece of ham and arrange in a buttered ovenproof dish.

Pour over the hot tomato sauce, cover and cook in oven at 360F/180C for 30 minutes. Remove lid, sprinkle with cheese and cook a furthur 5 minutes until cheese is melted.

Use small leeks.

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