- 2 pounds plum tomatoes, cored, seeded and diced
- 3/4 cup chopped leeks (washed well; use white and light green parts)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon anchovy paste
- 1/4 cup fresh basil, chopped or torn
- 1/2 teaspoon salt and freshly ground pepper to taste
- scant 1/4 teaspoon sugar