Peas in tomato sauce

🟢 Whole tender peas simmered in a light tomato, onion and garlic sauce. Four side portions, using fresh shelled or frozen peas.

Ingredients

• 600 g fresh shelled or frozen peas
• 300 g chopped tomatoes
• 150 g sliced onion
• 8 g chopped garlic
• 20 ml vegetable oil
• 200 ml hot drinking water
• 3 g salt, adjusted to taste
• 1/4 teaspoon black pepper

Preparation

Sort and briefly rinse fresh peas. Keep frozen peas frozen until needed; prepare and measure the remaining ingredients.

Heat the oil in a heavy saucepan. Soften the onion over medium heat for five minutes without browning deeply.

Stir in garlic for one minute, then tomatoes and their juice. Cook uncovered for seven minutes.

Add 200 ml hot water and part of the salt. Bring to a gentle simmer and loosen the tomato base from the bottom.

Add peas, partly cover and simmer gently for eight to twelve minutes. Taste a pea to check tenderness.

Uncover for the final two minutes if the sauce is too thin. Stir gently and add a spoonful of water only if drying.

Add pepper, taste and adjust salt. Stop when the peas are tender and lightly coated in sauce.

Serve four portions. Cool leftovers promptly in shallow containers, refrigerate and use within two days after thorough reheating.