Peas in Tomato Sauce (Revithia Me Saltsa Domata)

5.0(5)

I found this wonderful recipe on greek-recipes.com 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.

by justcallmetoni·published 2005-08-29

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Vegetable

Servings

4 serving(s)

Total time

25 min

prep 10 min

Calories / serving

95 kcal

Ingredients (12)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 medium onion, choppedonion
1 garlic clove, finely choppedgarlic
2 medium tomatoes, finely chopped or 2 medium equivalent amount canned tomatoes, dicedtomato
1/2 teaspoon sugarsugar
1 tablespoon fresh oreganooregano
1 tablespoon fresh basilbasil
1 cup waterwater
1 tablespoon tomato pastetomato-paste
1 medium zucchini, slicedzucchini
1 cup frozen peaspeas
saltsalt

Instructions (5 steps)

01Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
02Add 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.
03Add 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.

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Rich recipe — supports nutrition-aware planning.