Pea stew with tomato sauce

I often find myself with a bag of frozen peas in the freezer, which I use for a simple meal with whatever I have at home – an onion, a bell pepper, some broth or tomatoes. It’s quick, doesn’t require many ingredients, and if you have some fresh bread or polenta, lunch or dinner is sorted. I’ve tried several slightly different variations, with or without garlic, sometimes just with tomato juice, other times with fresh tomatoes.

Quick Info

Total time: 35-40 minutes
Servings: 3-4
Difficulty: easy

Ingredients

500 g frozen peas (or fresh, if you have)
1 bell pepper (red or yellow)
1 medium ripe tomato
150 ml tomato juice or thicker broth
½ large onion (or a smaller onion)
2 tablespoons oil (I prefer sunflower oil for this recipe)
1-2 garlic cloves (optional)
100 ml water
salt and pepper, to taste

Preparation

1. Chop the onion as I like – sometimes finer, sometimes coarser. I cut the bell pepper into small cubes, and I blanch the tomato for a minute to make it easier to peel, then I chop it into cubes as well. I finely chop the garlic if I’m using it.
2. Heat the oil in a heavier pot and add the onion to sauté over medium heat. I let it cook until it becomes translucent, stirring occasionally. It’s important not to let it burn, just to soften.
3. Add the bell pepper and garlic and let them cook for about 2-3 minutes, stirring. If it seems to be sticking to the bottom, I reduce the heat.
4. I add the frozen peas directly, without thawing them. I stir, then pour about 100 ml of water, just enough to not completely cover the peas, but to have liquid to boil.
5. I partially cover with a lid and let it simmer for 15-20 minutes, stirring every few minutes to prevent sticking. If the liquid reduces too much, I add a little hot water.
6. When the peas are almost cooked (the peas should easily mash with a fork), I add the chopped tomato, tomato juice or broth, salt, and pepper.
7. I let it cook uncovered for another 7-10 minutes, to reduce the sauce and thicken it a bit. I taste and adjust the salt and pepper.
8. I turn off the heat and let it sit for a few minutes before serving, to let the flavors meld.

Why I make this recipe often

I make it because it’s quick, doesn’t require many ingredients, and I can use what I already have in the fridge. It keeps well, isn’t fussy, and is just as good reheated. It can be adapted based on what I find in the pantry or fridge.

Tips

I usually use frozen peas because they cook quickly and are always on hand. If you use fresh peas, they might need a few extra minutes to cook.
Don’t let the onion brown too much, as it changes the final taste and can give a slight bitterness.
If you want a thicker sauce, use denser broth or let the dish reduce more without a lid.
Fresh tomato adds freshness, but if you don’t have one, you can just use tomato juice or broth.

Substitutions

The bell pepper can be omitted or replaced with half a carrot sliced into rounds if you don’t have bell pepper.
Garlic is optional, but it adds a good flavor if added at the beginning, along with the bell pepper.
If you don’t have broth, you can use canned tomatoes, chopped finely.
For those who don’t observe fasting, a little butter added at the end works for extra creaminess.

Variations

You can add chopped dill or parsley at the end for an extra green touch.
If you want a heartier dish, add 2-3 diced potatoes along with the peas.
You can also add a teaspoon of sugar if the tomatoes are very sour.
Sometimes I add a bay leaf while cooking for a subtle flavor.

Serving ideas

It’s great on its own, with fresh or toasted bread.
It’s also good alongside warm polenta.
If you’re not observing fasting, you can add a tablespoon of sour cream on top.
Chilled, it’s good as a side dish with a piece of grilled meat.

Frequently asked questions

1. Can I use canned peas?
Yes, but they should be added at the end, along with the tomatoes, since they are already cooked. The sauce is made separately, then you add the peas just to heat through.

2. Can the dish be made without any tomatoes?
Yes, but the flavor will be more neutral. You can add a bit of sweet paprika for color and flavor.

3. How do I know when the peas are cooked?
The peas should be soft, easily squished between your fingers or with a fork, but not mushy.

4. Can the dish be frozen?
Yes, it can be stored in the freezer. After thawing, it’s best to heat it over low heat, stirring often.

5. Can I add other vegetables?
You can add zucchini, carrots, even a bit of celery, but the base remains the same.

Nutritional values (estimated, per serving)

One serving has about 160-180 kcal.
Protein: approx. 6 g
Carbohydrates: 25-30 g
Fat: 4-5 g
Fiber: 5-6 g
It’s a balanced dish in flavor and quite filling, with low fat.

Storage and reheating

It keeps in the fridge for up to 3 days in a covered container. When reheating, I add a few tablespoons of water if the sauce has reduced too much. It can also be frozen if you want to keep it longer – it holds up well and doesn’t change its texture.

We peel and chop the onion according to our preference, finely chop the garlic, and dice the bell pepper. In a pot, we heat the oil and add the onion until it becomes translucent, being careful not to burn it. We add the bell pepper and garlic, stir, and let it cook a little longer to release their flavors. Then we add the peas and water (add just enough water to not completely cover the peas, but to allow them to cook). While the peas are cooking, we peel and dice the tomato. We stir the peas occasionally, and when they are almost cooked, we add the tomato, tomato paste, salt, and pepper to taste. We let it simmer for a few more minutes and it can be served.
Fresh peas can also be used, of course.

 Ingredients: 500 g frozen peas, one bell pepper, one tomato, 150 ml tomato juice (bouillon), half an onion, 2 tablespoons of oil, salt, pepper, approximately 100 ml of water.

 Tags:  pea food