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Peas portugaise

The tomato sauce can be made separately and used with other vegetables.
The tomato sauce can be frozen in a rigid container or polythene bag for up to 2 months. To serve: reheat from frozen in a heavy-based saucepan, stirring frequently.

ingredients

serves 4
500 g (1 lb) frozen peas
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed (optional)
2 teaspoons sweet paprika
400 g (14 oz) can tomatoes
1 teaspoon caster sugar
celery salt and freshly ground black pepper

method

1. Heat the oil in a saucepan, add the onion and garlic, if using, and fry over moderate heat for 3-4 minutes, stirring occasionally, until the onion is soft but not coloured. Stir in the paprika and cook for a further 2 minutes, then stir in the tomatoes with their juice, the sugar, celery salt and pepper to taste. Bring to the
boil, lower the heat and simmer, uncovered, for about 10 minutes until the tomato sauce is reduced to a thick puree.

2. Meanwhile, cook the peas in a small quantity of boiling salted water, according to packet directions. Drain well.

3. Turn the peas into a warmed serving dish. Taste and adjust the seasoning of the tomato sauce, then spoon it over the peas and fork through lightly so that the sauce can run through the peas to flavour them. Serve the peas at once, while very hot.

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