Tomato and Peas

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The cool, crisp air indicates that it’s the time of year that farmers’ markets are coming to an end and our favorite veggies are now “out of season”. Before Tinsley discovered her love for the kitchen, we used to dread this time of year because it meant our veggies would come from whatever we could find in the freezer section of the grocery store. We have since discovered that you can often find good quality veggies in the freezer section. You just need to look at the label and choose ones that are picked in season and flash frozen. When using frozen veggies you can give them a flavor boost by adding in some aromatics or citrus.

Ingredients:Tomato and Peas

  • small vidalia onion, sliced
  • 10 cherry tomatoes, red or orange
  • 1 cup fresh shelled or frozen peas
  • 1 clove of garlic, finely chopped or grated
  • 1 tbsp of butter
  • 1 tbsp olive oil
  • Kosher salt
  • black pepper


Place a skillet over medium high heat. Add butter and oil. Once the butter is melted, add onion and garlic. Season veggies with salt and pepper and cook until onions are tender and start to slightly caramelize. Add in tomatoes and cook for 3-5 minutes, constantly tossing until the tomatoes burst. When the tomatoes burst, add in the peas. Taste for additional seasoning and remove from heat once the peas warm through. We suggest pairing this side with our Pork Charcuterie or a simple grilled chicken breast.

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