Greek Peas with Tomato Sauce

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