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–+ servings

Piselli in Umido (Peas in Tomato Sauce)

Fresh or canned peas can be used in place of frozen. Fresh peas will take longer to cook. The canned peas should be cooked briefly to avoid overcooking. I like to rinse off frozen vegetables to remove any ice crystals on the exterior. I find the ice crystals can carry a “freezer” taste.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 pound frozen petit peas
  • 1/2 onion finely diced
  • 2-3 cloves garlic minced
  • 2 sage leaves minced
  • 1/4 cup minced fresh parsley
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup dry white wine
  • 1 x 6 ounce can tomato paste
  • 3 cups water
  • 1/2 teaspoon sugar
  • 1 bay leaf
  • Pinch rosemary fresh or dry, optional
  • Pinch Pinch dry oregano optional
  • salt to taste
  • black pepper freshly ground to taste

Method
 

  1. Sauté the onion, garlic, sage, parsley and ½ teaspoon of salt in the olive oil in a heavy-bottomed saucepan till the onion is translucent.
  3. Add the wine and cook, stirring frequently, until it evaporates.
  5. Add the tomato paste and sauté until it becomes slightly darker, 3-4 minutes.
  7. Add the water, sugar, bay leaf, rosemary, oregano, and salt and pepper to taste.
  8. Simmer, partially covered, until thickened, approximately 45 minutes.
  9. Adjust seasoning.
  10. Rinse the frozen peas under cool water to remove any ice crystals.
  11. Add the frozen peas to the sauce.
  12. Simmer approximately 15 minutes, adjusting seasoning once again, if needed.

Notes

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