In a large skillet, heat the water over medium heat. Add the leeks in one layer. As the water starts to bubble, turn the leeks over, and sprinkle them with pepper. Cook for 1 minute. Reduce heat to medium-low. Cook for another 15 minutes, until tender. Transfer them to a serving dish, keeping them warm. Add the tomatoes to the skillet, and cook over high heat for 1 minute. Add the garlic, allspice, chili flakes, and basil. Cook for 1 minute more. Add the lemon juice and 1 tablespoon of parsley. Stir to mix, and spoon over leeks. Sprinkle the remaining parsley.