Pan-fried peas with tomato: a simple and genuine side dish, also known as stewed peas, are one of the spring side dishes I love the most along with Florentine-style peas. It’s a recipe I often prepare with fresh peas that I buy from my trusted greengrocer: tender, sweet, and perfect for cooking in the pan with few ingredients. Shelling fresh peas immediately takes me back to those slow afternoons in the kitchen, sitting at the table with grandma, chatting while our hands worked on their own. Today I prepare them like this, just as I did back then: with a bit of soffritto mix, tomato purée, and good oil. In the pan, they become tender and fragrant, a simple side dish but full of memories. The kind that warms the heart even before the plate.
Although frozen peas can be used without issues, especially out of season, when it’s spring I always prefer fresh peas: the taste is more intense, and the texture remains more natural. This easy and tasty recipe is perfect to accompany main dishes of meat or eggs, but it’s also delicious on its own, perhaps with a slice of bread to mop up the sauce.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring
- Energy 189.02 (Kcal)
- Carbohydrates 17.85 (g) of which sugars 6.58 (g)
- Proteins 6.23 (g)
- Fat 10.81 (g) of which saturated 1.48 (g)of which unsaturated 8.68 (g)
- Fibers 6.77 (g)
- Sodium 801.93 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz peas (fresh or frozen)
- 4 tablespoons olive oil
- to taste soffritto mix
- 3.5 oz tomato purée
- 3.5 oz water
- Half broth cube
- to taste salt
- to taste pepper
Tools: pan-fried peas
- Pan
- Ladle
Recipe for Pan-Fried Peas with Tomato
Tender, tasty, genuine!
In a pan, brown some soffritto mix (1 carrot, 1 celery stalk, half an onion) with 4 tablespoons of olive oil, then add the shelled fresh peas (or frozen ones) and cook for 5 minutes over medium heat, stirring often with a ladle.
Add the tomato purée, water, half a broth cube, a pinch of salt, and pepper, then cook on low heat for about half an hour, covering the pan with a lid. If the liquid reduces too much, add a bit more water, bring to cooking and serve.
Who said peas are boring? These fresh and lively peas have dived into the pan with tomato and onion for a flavor fest! A simple, quick side dish that’s so good it might steal the spotlight from the main dish. Try it to believe it… but be careful, one is never enough!
Storage and Tips
Storage: pan-fried peas keep well in the fridge, in an airtight container, for 2-3 days. When serving, just heat them for a few minutes in a pan with a drop of water or a drizzle of oil.
Tips: if in season, it’s best to use fresh peas; shelling the pods takes a bit of time, but the taste is something else. Alternatively, frozen ones work too.
The same goes for tomatoes: if in season, use fresh, ripe tomatoes, peeled and cut into pieces, otherwise opt for a good tomato purée or canned tomatoes.
FAQ
How can I use them?
Great as a side dish, but also with a fried egg on top, or mixed with a bit of short pasta, barley, or rice. They are versatile and go with everything!
How long should peas be cooked?
It depends on their freshness: fresh ones cook in 25-30 minutes, frozen ones even less. The important thing is that they remain tender but not mushy.
Can they be made without tomato?
Sure. You can simply cook them with onion, oil, and a drop of water or broth. The flavor will be more delicate but still delicious.
