Roasted Peas with Sun-Dried Tomatoes and Peppers
Roasted peas with tomato sauce and sweet red bell pepper along with sun-dried tomatoes will make delicious and satisfying, Mediterranean main course.
Servings 6
Ingredients
- 1 medium onion diced
- 1 bell pepper sliced in rings
- ½ cup extra virgin olive oil
- 2 bay leaves
- 2 16 oz. bags of frozen peas(900 grams)
- 16 ounces crushed tomatoes or tomato puree
- ¾ cup sun-dried tomatoes rinsed (you may cut them in half, I left them whole)
- ¼ cup chopped fresh dill
- 3 tablespoons breadcrumbs-I used wholegrain barley (you may omit this for a gluten free version)
- Salt and Pepper
Instructions
- Preheat oven at 350 F (180 C)
- In a pan, heat 2 tablespoons of the olive oil and sauté the onion and bell pepper for about 5 minutes. Remove from heat and set aside.
- In a large pot with boiling water add the 2 bay leaves and the peas. Boil for 2 minutes. Remove and drain.
- In a bowl mix gently the peas, onion and pepper, bay leaves, tomato, dill, salt and the sun-dried tomatoes. Empty the mixture in a casserole dish (about 2 L). Drizzle over the rest of the olive oil. Sprinkle with the breadcrumbs.
- Add about ½ cup hot water in the side of the dish titling so that the water spreads at the whole base of the dish.
- Grind some black pepper over it and bake in the oven for about 30 minutes until the peas have thickened.
- Remove and let it cool.
- Serve as is or with feta.
Notes
Add more hot water as needed, if peas begin to dry.