Peas in Tomato Sauce (Revithia Me Saltsa Domata)

I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  medium onion, chopped
• 1  garlic clove, finely chopped
• 2  medium tomatoes, finely chopped or 2  medium  equivalent amount canned tomatoes, diced
• 1⁄2 teaspoon sugar
• 1  tablespoon fresh oregano
• 1  tablespoon fresh basil
• 1  cup water
• 1  tablespoon tomato paste
• 1  medium zucchini, sliced
• 1  cup  frozen peas
•  salt

Directions

1. Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
2. 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.
3. 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.
4. Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
5. Serve warm.