Lenten Recipes: Peas in Tomato Sauce (Loligov Volorn)

2 tablespoons olive oil

1 onion, slice in thin crescents

1/2 cup tomato sauce

1 10-ounce package frozen peas

1/2 teaspoon crushed, dried basil

1. Heat olive oil, add onion and sauté over low heat until limp, about 10 minutes.

2. Add tomato sauce, bring to a gentle boil and cook, uncovered, 5 minutes, stirring occasionally, until slightly thickened.

3. Add peas and basil.  Bring to a simmer, cook a few minutes, then shut flame and let rest 10 minutes before serving.

Yields: 3 to 4 servings

Note: Two cups of fresh peas, removed from their pods, may be substituted for the frozen.  These peas should be blanched first, and then added in step 3.  A few more minutes may be required for cooking.  Taste them as you go along.

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The 40 Days of Lent: Selected Armenian Recipes by Alice Antreassian Order from St. Vartan Gift and Book Store (212) 686-0710 Item # CB007 $14.50 $9 shipping $1.50 each additional item

Try these other Lenten recipes:

Spinach Soup (Shomini Aboor)

Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

Broiled Fish Kebob (Khorovadz Tsoog)

Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

Peas in Tomato Sauce (Loligov Volorn)

Petites Choregs (Manr Choregner)

Orange Sesame Crisps (Nareenchi Shooshmayov Pleet)