Greek Peas with Tomato Sauce

May 15, 2014Ashley Korizis

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 4 people

A wonderful attribute of Greek cuisine is its approach to vegetables. They are frequently given center stage and prepared as an entrée rather than a side dish. One of the technics used to achieve this is by stewing the vegetables in an olive oil based tomato sauce. Paired with a thick slice of feta and piece of chunky bread, a notoriously bland vegetable becomes a flavor powerhouse.

Ingredients

  • 2 pounds peas
  • 1 medium onion
  • 2 medium carrots
  • 2 potatoes
  • 2-3 tablespoon fresh chopped dill
  • 6 cups water
  • 5 teaspoons tomato paste
  • 1 cup extra virgin olive oil
  • 2 teaspoons salt

Preparation

  • Peel and roughly chop the onion
  • Peel the carrots and cut into four smaller pieces
  • Peel the potatoes and slice in 2 or 4 depending on the shape and size of the potatoes
  • Place the peas, carrots, onion, potatoes, and dill in a large pot
  • Add water. It should cover all of the vegetables. If needed add more water to the recipe
  • Cover and cook over medium-low heat for 30 minutes
  • After 30 minutes or once the peas have softened, add the tomato paste, olive oil, and salt and let cook uncovered for another 10 minutes
Print Recipe
  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Total time: 45 minutes
  • Serves: 4 people

2 medium carrots
2 potatoes (optional)
2 tablespoon of fresh chopped dill
6 cups water
5 teaspoons tomato paste
1 cup extra virgin olive oil
1.5 teaspoons salt

Ingredients

  • 2 pounds peas
  • 1 medium onion
  • 2 medium carrots
  • 2 potatoes
  • 2-3 tablespoons fresh chopped dill
  • 6 cups water
  • 5 teaspoons tomato paste
  • 1 cup extra virgin olive oil
  • 2 teaspoons salt

Method

  • Peel and roughly chop the onion
    Peel the carrots and cut into four smaller pieces
    Peel the potatoes and slice in 2 or 4 depending on the shape and size of the potatoes
    Place the peas, carrots, onion, potatoes, and dill in a large pot
    Add water. It should cover all of the vegetables. If needed add more water to the recipe
    Cover and cook over medium-low heat for 30 minutes
    After 30 minutes or once the peas have softened, add the tomato paste, olive oil, and salt and let cook uncovered for another 10 minutes

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