Summary

Ingredients

• 750 g suar snap peas
• 2 large beefsteak tomatoes, approx. 300 g
• 2 medium onion (s), finely diced
• 1 tablespoon tomato paste
• 8 tablespoon olive oil, virgin, more if you like
• 1 teaspoon, leveled sea salt
• 1 teaspoon, heaped sugar
• 1 clove garlic, finely chopped
• 1 lemon (s), organic
• 1 pinch cayenne pepper
• 1 bunch parsley, smooth, finely chopped, as decoration (or coriander)

Print Recipe Pin Recipe

Instructions

1. In preparation, the sugar peas are washed and halved. Then cut the onions and garlic into cubes. Score the tomatoes twice all around from the base of the stalk. Then place the tomatoes in the middle of the oven with the stems facing down.
2. Then preheat the oven to 200 degrees and switch on the grill function. Now and then to watch. As soon as the cross cut begins to roll up, remove the tomatoes and let them cool down briefly. So the skin can be easily peeled off. Now the tomatoes are freed from the stem base and cut into cubes. If possible, catch the juice of the tomato. If you don`t want to make this (worthwhile) effort, simply use the appropriate amount of whole and peeled tomatoes from the can and dice them.
3. Now heat the olive oil (I like to take a little more than the 8 tablespoons) in a saucepan and steam the onions and the garlic for 2 - 3 minutes until translucent, stirring occasionally. Then add the tomatoes, tomato paste, salt, sugar and cayenne pepper. Simmer for about 5 minutes with the lid on and stir several times.
4. Then deglaze with 200 ml of water and stir thoroughly so that any sediment that has formed can be loosened from the pot. Add the sugar snap peas. Now reduce the temperature to medium heat and let everything simmer for 15 to 20 minutes until the desired firmness is reached. If you like the sugar snap peas nice and crisp, you should try it more often and take the pot off the stove earlier.
5. Now put the vegetables in a serving bowl.
6. Please cut the washed lemon into fine slices and place on top of the sugar snap peas mass (do not squeeze out). Let everything go cold.
7. Then put the lemon slices in a fine-meshed sieve and squeeze them lightly over the vegetables with the back of the spoon and stir the mixture thoroughly again. Now sprinkle with the parsley. Coriander also goes very well with it, but it is not everyone`s thing - try it out.
8. As a starter I add freshly sliced bread by the , which is enough for more than 4 people. We also like to eat the sugar snap peas as a light main course with freshly baked flatbread and fresh or pickled sheep`s cheese. Pure it is a nice accompaniment to grilled food or as a vegetable on a buffet.