Greek Split Peas With Tomato Sauce

The simple mezze below combines yellow split peas that are cooked down to a velvety, polenta-like texture, seasoned with oregano, then topped with a cinnamon-touched tomato and onion sauce. Points 5.

• Ready In: 1 hr 15 mins
• Yields: 4 servings as a main course or 8 servings as appetiz

Ingredients

• 1  cup  yellow split peas, picked over and rinsed
• 1  teaspoon dried oregano
• 1  teaspoon extra virgin olive oil, plus
• 1  tablespoon extra virgin olive oil, divided
•  salt & freshly ground black pepper, to taste
• 1  medium onion, thinly sliced
• 2  tomatoes, chopped
• 2  tablespoons tomato paste
• 1⁄2 teaspoon ground cinnamon
• 1  bay leaf
• 1  tablespoon red wine vinegar
• 2  teaspoons capers, rinsed and drained

Directions

1. Place split peas in a deep saucepan.
2. Add cold water to cover peas by at least 2 inches.
3. Bring to a boil over medium-high heat.
4. 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.
5. (Add 1/4 cup water, if needed, to keep peas from sticking.)
6. When peas are soft, stir in oregano and 1 teaspoons oil.
7. Season to taste with salt and pepper.
8. Transfer to a wide, shallow dish.
9. While split peas are cooking, make the sauce.
10. Heat remaining oil in a medium non-stick skillet over medium-high heat.
11. Sauté onion until golden, about 6 minutes.
12. Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water.
13. Simmer until tomatoes break down, about 10 minutes.
14. Remove bay leaf.
15. Mix in vinegar and capers.
16. Season to taste with salt and pepper.
17. Spread sauce evenly over cooked peas.
18. Set aside to cool to room temperature.
19. Serve, or cover and refrigerate for up to 24 hours.
20. Bring to room temperature before serving.