Dip the tomatoes briefly in boiling water and peel them. Chop two of them and slice the other two.
Clean the leeks, wash them and cut them into fine rings. Fry briefly in heated butter and add the chopped tomatoes.
Season with salt and pepper, boil down until thick and let cool. Then immediately bind with the yolks, breadcrumbs and Parmesan.
Spread on the rolls. Cut the mozzarella into slices. Cover the rolls with the tomato slices and cheese and sprinkle with oregano and pepper.
Bake the leek rolls in the preheated oven at 210 degrees for about 20 minutes.
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