Green Peas In Tomato Sauce Recipes

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

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 .

Steps:

• Rinse peas in cold water and drain.
• Sautee the onions in the olive oil.
• Add the tomatoes, peas, salt and the dill.
• Add the water and bring to a boil.
• Stir, cover and cook slowly for about 50 minutes.

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

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.

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.