Peas In Onion And Tomato Sauce Recipes

GREEK STYLE PEAS-ARAKAS LATHEROS

Steps:

• Heat olive oil in a medium sized pot.
• Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
• Add peas and heat and mix until all peas are covered in the olive oil.
• Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
• Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
• Serve at room temperature with feta and bread. Add salt as needed.

GREEK SPLIT PEAS WITH TOMATO SAUCE

Steps:

• Place split peas in a deep saucepan.
• Add cold water to cover peas by at least 2 inches.
• Bring to a boil over medium-high heat.
• Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry.
• (Add 1/4 cup water, if needed, to keep peas from sticking.)
• When peas are soft, stir in oregano and 1 teaspoons oil.
• Season to taste with salt and pepper.
• Transfer to a wide, shallow dish.
• While split peas are cooking, make the sauce.
• Heat remaining oil in a medium non-stick skillet over medium-high heat.
• Sauté onion until golden, about 6 minutes.
• Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water.
• Simmer until tomatoes break down, about 10 minutes.
• Remove bay leaf.
• Mix in vinegar and capers.
• Season to taste with salt and pepper.
• Spread sauce evenly over cooked peas.
• Set aside to cool to room temperature.
• Serve, or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.

SWEET PEAS AND CARROTS IN A TOMATO SAUCE

Steps:

• In a pot heat olive oil and add the carrots.
• Saute carrots for about 6 min on a med-high heat.
• Then add the onions and saute until the onions are slightly soft.
• In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender.
• Sever with a side of pasta or over rice.

MACARONI AND PEAS

Steps:

• Saute onions in olive oil. When onions are soft, saute garlic quickly.
• Add tomato sauce and 1/2 can water.
• Add seasonings to your taste. (I prefer a lot of red pepper to make the sauce hot).
• Simmer covered for about 45 minutes. Add peas during last 20 minutes of cooking.
• Prepare macaroni (elbows or small shells) as directed on box.
• Serve in a big bowl with lots of sauce. I prefer it as a soupy pasta. Add grated cheese. Delicious with bread and a glass of wine.

PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)

Steps:

• Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
• 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.
• 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.
• Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
• Serve warm.

GREEN PEAS IN TOMATO SAUCE

Steps:

• 1. Stew chopped onion and garlic in oil.
• 2. Drain the preserve well,and,wash gentle,and drain.
• 3. Add green peasover onion,mix and add tomato juice,and spices.
• 4. Boil till is thick.
• 5. Serve with meat,or add fryed chicken .

PASTA WITH TOMATOES, PEAS AND CREAM

Steps:

• Cook pasta in boiling, salted water until al dente.
• About a minute before the pasta is finished, add the frozen peas to the boiling water.
• Drain pasta and peas.
• Meanwhile, cook chopped onion in olive oil over medium heat until tender.
• Add diced tomatoes, basil, cream, salt and the pepper flakes.
• Stir and heat, but do not boil.
• Serve sauce over pasta.