Greek Split Peas With Tomato Sauce Recipes

GREEN PEAS IN TOMATO SAUCE

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 .

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

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.

GREEK SPLIT PEAS WITH TOMATO SAUCE

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.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Steps:

• Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
• Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
• In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
• In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
• If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
• Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)

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.

ARAKAS (GREEK FRESH GREEN PEAS IN TOMATO SAUCE)

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.