Greek Split Yellow Peas with Tomato Sauce

[Guest guest]

This is a wonderful dish!

Enjoy,

Donna

 

Greek Split Yellow Peas with Tomato Sauce

 

1 cup yellow split peas, picked over and rinsed

1 tsp. dried oregano

1 tsp. plus 1 tbsp. extra virgin olive oil, divided

salt and freshly ground black pepper, to taste

1 medium onion, thinly sliced

2 tomatoes, chopped

2 tbsps. tomato paste

1/2 tsp. ground cinnamon

1 bay leaf

1 tbsp. red wine vinegar (distilled or balsamic will

work too)

2 tsps. capers, rinsed and drained

 

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 tsp. 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 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.

Serves 4.

 

California, a prophet on the burning shore

California, I'll be knocking on the golden door

Like an angel, standing in a shaft of light

Rising up to paradise, I know I'm gonna shine.

SOURCE: Estimated Prophet-Grateful Dead

 

 

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