Go Back
Shallow white bowl of Greek peas, potato and carrot in red tomato sauce with dill on a wooden table

Arakas Latheros: Greek Peas Simmered in Tomato Sauce

A one-pan Greek dish of peas, potatoes and carrots simmered in tomato and olive oil. It serves 4 as a side and works as a light main with bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 303
Ingredients Method Notes

Ingredients
  

  • 80 ml extra virgin olive oil (1/3 cup)
  • 1 yellow onion medium (150 g); finely chopped
  • 2 cloves garlic minced
  • 2 carrots medium (200 g); peeled, sliced 1 cm thick
  • 2 potatoes medium (300 g); peeled, cut into 2.5 cm chunks
  • 1 tbsp tomato paste
  • 400 g crushed tomatoes (one 14 oz can)
  • 250 ml water (1 cup)
  • 500 g frozen peas (about 3 1/2 cups); no need to thaw
  • 1/2 tsp sugar balances the tomato
  • 3/4 tsp fine salt plus more to taste
  • 1/4 tsp black pepper
  • 15 g fresh dill (about 1/2 cup); finely chopped
  • 1 tbsp lemon juice freshly squeezed

Method
 

  1. Heat the olive oil in a 28 cm / 11-inch deep sauté pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring now and then, until soft and just starting to turn golden. Add the garlic and stir for 30 seconds until fragrant.
  2. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the carrots and potatoes and stir for 2 minutes so they're coated in the oil.
  3. Pour in the crushed tomatoes and water, then add the sugar, salt and pepper. Bring to a boil, which takes about 3 minutes. Cover, turn the heat to medium-low and simmer for 10 minutes.
  4. Add the frozen peas straight from the freezer and stir. Cover and simmer for 12 to 15 minutes, until a fork slides easily into a potato and the peas are soft. Adding the peas now, not at the start, keeps them from turning gray and mushy. If the sauce looks thin, uncover the pan for the last 3 to 5 minutes.
  5. Turn off the heat. Stir in the dill and lemon juice, then taste and add salt a pinch at a time if needed. Serve warm or at room temperature with a drizzle of olive oil.

Notes

  • Add the frozen peas straight from the freezer, no need to thaw.
  • Use a wide pan with a lid so the vegetables cook evenly.
  • Add the dill off the heat so it stays green.
  • Taste before adding more salt, since canned tomatoes can be salty.