Leeks à la Grecque (Greek-Style Leeks)

Ingredients

• 1 stick cinnamon (3-inch)
• 1 ounce feta cheese crumbled
• 1 teaspoon marjoram fresh finely chopped
• 2 tablespoons kalamata olives pitted chopped
• 2 pounds leeks 
• 3  marjoram sprigs fresh
• 1 teaspoon olive oil 
• 1 teaspoon oregano fresh finely chopped
• 3  oregano sprigs fresh
• 3 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1 cup tomatoes seeded chopped
• 1 cup water 

Equipment

• bowl
• sauce pan
• oven
• sieve
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 40
2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end, and rinse with cold water. Arrange the leeks in a single layer in the bottom on a 9-inch pie plate.
3. Combine water and next 6 ingredients (through cinnamon) in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes.
4. Pour vinegar mixture over leeks. Cover with foil, and bake at 400 for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks; reserve cooking liquid. Cool leeks to room temperature. Cover and chill 2 hours.
5. Place the cooking liquid in a small saucepan; bring to a boil.
6. Remove from heat; strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
7. Place 2 leek halves on each of 4 small plates; top each serving with 1/4 cup tomato and 1 1/2 teaspoons of olives.
8. Drizzle 1 tablespoon reserved liquid over each serving, and divide cheese evenly among plates.
9. Sprinkle evenly with chopped marjoram and chopped oregano.