Sugar snap peas in olive oil

Ingredients for 4 servings:

• 750 g sugar snap peas
• 2 large beef tomatoes, approx. 300 g
• 2 medium-sized onions, finely diced
• 1 tbsp tomato paste
• 8 tbsp extra virgin olive oil, more to taste
• 1 tsp, leveled sea salt
• 1 tsp, heaped sugar
• 1 clove(s) garlic, finely chopped
• 1 lemon(s), organic
• 1 pinch of cayenne pepper
• 1 bunch of parsley, flat, finely chopped, for decoration (or coriander)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

cold starter or vegetable side dish e.g. for grilled meat

To prepare, wash and halve the snow peas. Then dice the onions and garlic. Score the tomatoes twice all the way around, starting at the stem. Place the tomatoes, stem-side down, in the oven on the middle rack. Preheat the oven to 200 degrees Celsius and turn on the grill. Watch them occasionally. As soon as the cross-cut at the top begins to curl up, remove the tomatoes and let them cool briefly. This makes it easy to peel off the skin. Now remove the stems from the tomatoes and dice them, collecting as much of the tomato juice as possible. If you don’t want to go to this (worthwhile) effort, simply use the appropriate amount of whole, peeled tomatoes from the can and dice them. Now heat the olive oil (I like to use a bit more than 8 tablespoons) in a saucepan and sauté the onions and garlic for 2-3 minutes until translucent, stirring occasionally. Then add the tomatoes, tomato paste, salt, sugar, and cayenne pepper. Cover and simmer for about 5 minutes, stirring frequently. Then deglaze with 200 ml of water and stir thoroughly to loosen any remaining sediment. Add the snow peas. Reduce the heat to medium and simmer for 15 to 20 minutes, until tender. If you like your snow peas nice and crunchy, you should taste them more often and remove the pan from the heat sooner if necessary. Now transfer the vegetables to a serving bowl. Cut the rinsed lemon into thin slices and place them on top of the snow pea mixture (do not squeeze them). Allow everything to cool. Then place the lemon slices in a fine-mesh sieve and gently squeeze them over the vegetables with the back of a spoon, stirring the mixture thoroughly again. Sprinkle with the parsley. Cilantro also goes very well with this dish, but it’s not for everyone—try it out. As an appetizer, I serve it with freshly sliced ​​bread, which is enough for more than four people. We also like to eat snow peas as a light main course with freshly baked flatbread and fresh or pickled feta cheese. On their own, they make a lovely side dish to grilled food or as a vegetable on a buffet.