Peas in Tomato Sauce (Revithia Me Saltsa Domata) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this wonderful recipe on greek- but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2. Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, chopped |
1 garlic clove, finely chopped |
2 medium tomatoes, finely chopped or 2 medium equivalent amount canned tomatoes, diced |
1/2 teaspoon sugar |
1 tablespoon fresh oregano |
1 tablespoon fresh basil |
1 cup water |
1 tablespoon tomato paste |
1 medium zucchini, sliced |
1 cup frozen peas |
salt |
Directions:
1. Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
2. Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
3. Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
4. Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
5. Serve warm.
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