Leek Compote

Makes 2 pints. Preheat your oven to 350. Clean the leeks (watch out for the sand), get rid of the tough green parts and the roots, and cut the leeks into 1/4 inch slices. Butter a pan, spread the leeks out about an inch thick in the bottom of the pan, drizzle the oil on 'em, and sprinkle with the salt and sugar. Roast them in the oven until they're a creamy gold about 45 minutes to an hour. Remove them from the oven and let cool, spoon into dry, sterlized jars with lids. Cover and store in the fridge and they'll last about two weeks.