Greek Peas in Tomato Sauce (Arakas Latheros)

These peas, simmered in an olive oil tomato sauce, are a great example of how Greek cuisine can take something as simple as peas and turn it into a flavourful side dish. They’re perfect for adding a little Mediterranean flair to your meal.

You can’t have mashed potatoes without a side of peas; the two go hand-in-hand. Arakas Latheros, which literally means peas in olive oil, is a versatile dish. You can enjoy it as a main by adding potatoes and carrots, or keep it simple as a side, like I’ve done here, with just onion and tomato paste. I love serving these peas alongside Soutzoukakia (Greek Meatballs in Tomato Sauce). They also pair nicely with crusty bread, Greek Sesame Bread Rings (Koulouri Thessalonikis), or as a side to grilled meats and fish. Additionally, they can be served alongside mashed potatoes for a comforting meal.

Ingredients for Greek Peas in Tomato Sauce (Arakas Latheros)

• Peas: You can use either fresh or frozen peas for this recipe. If using frozen peas, let them thaw first. Frozen peas are a great option when fresh ones are not in season.
• Onion: Finely dice the onion and simmer it slowly to develop its natural sweetness and enhance the flavour of the dish.
• Tomato paste: If you prefer a richer tomato flavour, use a little more tomato paste. You can also use fresh tomatoes if you prefer and adjust the amount of paste accordingly.
• Dill: Fresh dill works best, but dried dill can be used as an alternative, just use a little less if using dry.
• Olive oil: Don’t skimp on the olive oil, as it’s what gives the dish its rich, flavourful “lathero” quality. Use extra virgin olive oil for the best results. 

How to make Greek Peas in Tomato Sauce (Arakas Latheros)

Health benefits of peas

Peas are a great source of vitamins A, C and K, as well as fibre and protein. Vitamin A supports healthy vision, immune function, and skin health. Meanwhile, Vitamin C boosts the immune system, promotes skin health, and aids in wound healing. Additionally, Vitamin K is crucial for blood clotting and maintaining strong bones. The fibre in peas aids digestion and helps maintain a healthy gut, while the protein supports muscle repair and growth. They’re low in calories and high in nutrients, making them a healthy addition to any meal. For more information on the health benefits of peas, check out this article on WebMD: Health Benefits of Peas.

Tips for making Greek Peas in Tomato Sauce (Arakas Latheros)

Defrost your frozen peas

If you have time, thaw your frozen peas. Thawing allows the peas to cook more evenly and helps maintain their tender texture. Cooking peas when they’re frozen can sometimes result in uneven cooking and a slightly mushy texture. Thawed peas generally have a better texture and taste more like fresh peas.

To thaw frozen peas, simply place them in a bowl of cold water for about 10-15 minutes or let them defrost in the refrigerator before cooking. If you’re short on time, you can also thaw them quickly in the microwave using the defrost setting.

Simmer gently

Cook the peas over a gentle simmer to ensure they cook evenly and soak up the flavours. Check their doneness towards the end of cooking; they should be tender but retain a bit of firmness, avoiding a mushy texture.

Don’t skimp on the olive oil

Use a generous amount of extra virgin olive oil for the best flavour. It’s essential for achieving the rich, savoury quality of the dish and should not be overlooked.

Serving

Arakas Latheros pairs well with Soutzoukakia (Greek Meatballs in Tomato Sauce). This dish also pairs nicely with crusty bread, Greek Sesame Bread Rings (Koulouri Thessalonikis), or as a side to grilled meats and fish. Additionally, the peas can be served alongside mashed potatoes for a comforting meal.

Storage

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave until heated through.