Peas with Tomatoes and Onions (4)

A simple and delicious combination from Ixta Belfrage in ” Mezcla”. Serve at room temperature with bread to mop up the juices. You could also serve with burrata, soft boiled eggs or shaved pecorino for a light supper.

Peas with Tomatoes and Onions (4)
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Peas with Tomatoes and Onions (4)
Print Recipe
  1. Put the onion, 2 tbsps olive oil and 1/2 tsp salt into a large saute pan on a medium heat. Gently fry for 8 minutes, stirring often. Turn the heat right down and fry for 2 minutes, or until the onion is soft and very deeply golden, stirring often.
  2. Add the remaining 4 tbsps of oil to the pan together with the tomatoes, tomato pure, garlic, 10 g of the basil and the remaining 1/2 tsp salt. Increase the heat to medium and cook for 4 minutes, stirring occasionally, until the tomatoes are starting to soften.
  3. Stir in the peas and stock or water then bring to a simmer and cook for 6 minutes until the liquid has reduced a little.
  4. Remove from the heat and leave to cool for 10 minutes then stir in the chives and juice from the lemon. Top with the remaining basil and finish with some oil and flaked salt. Serve.
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