Greek Split Peas With Tomato Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 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.