Preparation / Directions:
Combine tomatoes and 1 1/2 cups boiling water in a bowl; let stand 30 minutes. Drain; cut each tomato in half lengthwise, and set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium heat. Add spinach; cook 3 minutes or until wilted, stirring constantly. Press spinach between paper towels until barely moist.
Heat oil in skillet over medium high heat. Add leek and garlic; saute 4 minutes or until lightly browned. Add tomatoes, spinach, parsley, and remaining ingredients, stirring well. Cover, reduce heat to medium low, and cook 15 minutes or until set. Cut into 4 wedges. Yield: 4 servings (serving size: 1 wedge).
Note: To save time, snip dried tomatoes in half using scissors the night before you plan to cook. In the morning, just add boiling water, and let stand 30 minutes.
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