Ingredients
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1 tablespoon extra virgin olive oil
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1 medium onion, chopped
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2 medium tomatoes, finely chopped or 2 medium equivalent amount canned tomatoes, diced
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1/2 teaspoon sugar
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1 tablespoon fresh oregano
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1 tablespoon fresh basil
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1 cup water
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1 tablespoon tomato paste
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1 medium zucchini, sliced
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1 cup frozen peas
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salt
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1 garlic clove, finely chopped
Instructions
- Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
- 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.
- 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.
- Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
- Serve warm.