Best 5 Greek Split Peas With Tomato Sauce Recipes

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**Explore the Delightful Flavors of Greek Split Peas with Tomato Sauce: A Culinary Journey into Traditional Goodness**

Embark on a culinary adventure with Greek split peas, a traditional dish that captivates taste buds with its vibrant flavors and wholesome ingredients. Discover the secrets behind this comforting and nutritious meal, where tender split peas dance harmoniously in a rich tomato sauce, complemented by aromatic herbs and spices. This article presents a collection of delectable Greek split pea recipes, each offering a unique twist on this classic dish. From the simplicity of the classic recipe to variations that incorporate vegetables, herbs, and even seafood, these recipes promise an unforgettable culinary experience. Prepare to tantalize your taste buds and immerse yourself in the culinary heritage of Greece with this versatile and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK STYLE PEAS-ARAKAS LATHEROS



Greek Style Peas-Arakas Latheros image

Cooked peas in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.

Provided by OliveTomato.com

Categories     Side Dish

Time 45m

Number Of Ingredients 8

1 pound peas (fresh or frozen)
1 onion diced
2 carrots sliced
1 potato cut in bite size pieces
2 medium grated tomatoes or 10-12 ounce can of chopped tomatoes
⅓ cup olive oil
2-3 tablespoons chopped dill
salt/pepper

Steps:

  • Heat olive oil in a medium sized pot.
  • Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
  • Add peas and heat and mix until all peas are covered in the olive oil.
  • Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
  • Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
  • Serve at room temperature with feta and bread. Add salt as needed.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)



Arakas Latheros (Greek Peas with Tomato and Dill) image

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!

Provided by Diana Moutsopoulos

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
6 green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
  • Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31 g, Fat 10.8 g, Fiber 7.7 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 254.9 mg, Sugar 7 g

ARAKAS (GREEK FRESH GREEN PEAS IN TOMATO SAUCE)



Arakas (Greek Fresh Green Peas in Tomato Sauce) image

Make and share this Arakas (Greek Fresh Green Peas in Tomato Sauce) recipe from Food.com.

Provided by ElaineAnn

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb fresh peas, shelled
1/2 lb tomatoes, finely sliced
1 large onion, thinly sliced
3/4 cup water
salt
1/4 cup olive oil
6 teaspoons fresh dill, chopped

Steps:

  • Rinse peas in cold water and drain.
  • Sautee the onions in the olive oil.
  • Add the tomatoes, peas, salt and the dill.
  • Add the water and bring to a boil.
  • Stir, cover and cook slowly for about 50 minutes.

Nutrition Facts : Calories 118.3, Fat 7, SaturatedFat 1, Sodium 5.9, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 3.5

PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)



Peas in Tomato Sauce (Revithia Me Saltsa Domata) image

I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.

Provided by justcallmetoni

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
2 medium tomatoes, finely chopped or 2 medium equivalent amount canned tomatoes, diced
1/2 teaspoon sugar
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 cup water
1 tablespoon tomato paste
1 medium zucchini, sliced
1 cup frozen peas
salt

Steps:

  • 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.

Nutrition Facts : Calories 95.4, Fat 3.8, SaturatedFat 0.6, Sodium 82.3, Carbohydrate 13.5, Fiber 3.5, Sugar 6.6, Protein 3.5

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)



Greek Yellow Split Peas With Garlic (Fava) image

This is a delicious meze (appetizer) made with yellow split peas (or lentils). Santorini is the island that is known to grow the best yellow peas in Greece - and this recipe derives from there. It is very delicious and healthy - use it as a dip or slather it on good-quality, crusty bread and enjoy with a glass of white wine! Although this looks like a long time to make a recipe - it is mostly passive cooking time of the peas - the recipe itself is a breeze!

Provided by evelynathens

Categories     Vegetable

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 teaspoons salt
4 -6 garlic cloves
1/2 cup extra virgin olive oil
3 -4 tablespoons red wine vinegar
3 -4 tablespoons dry white wine
2 tablespoons dried oregano, crumbled, plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil, drained and coarsely chopped
1 medium tomatoes, cored, peeled, seeded, diced and drained
2 -3 spring onions, thinly sliced (white plus most of the green parts)
3 sprigs arugula, coarsely chopped
3 sprigs fresh flat-leaf parsley, coarsely chopped
extra virgin olive oil

Steps:

  • Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
  • Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
  • In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
  • In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
  • If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
  • Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

Nutrition Facts : Calories 409.6, Fat 19.5, SaturatedFat 2.7, Sodium 816.1, Carbohydrate 43.1, Fiber 17.9, Sugar 6.1, Protein 16.8

Tips:

  • Use fresh, ripe tomatoes: This will give your sauce the best flavor.
  • Don't be afraid to add a little heat: A pinch of red pepper flakes or chili powder can give your sauce a nice kick.
  • Simmer your sauce for at least 30 minutes: This will allow the flavors to meld and deepen.
  • Serve your sauce over your favorite pasta, rice, or vegetables: It's also great as a dipping sauce for bread.
  • Store your sauce in an airtight container in the refrigerator for up to 5 days: You can also freeze it for up to 3 months.

Conclusion:

Greek split peas with tomato sauce is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and authentic Greek split peas with tomato sauce that your family and friends will love.

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