Greek Split Peas With Tomato Sauce

Recipe by Dancer
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READY IN: 1hr 15mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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