Smoky Tomato, New Potato & Fresh Pea Stew
Use handy FoodSaver
and parsley. Makes dinner time a snap to prepare!
1 Tbsp. extra-virgin olive oil
1 cup yellow onion, chopped
1 clove garlic, minced
1 ½ Ibs. new red potatoes, unpeeled, diced
4 cups Oregano & Garlic Tomato Sauce (below)
1 cup water
In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until
the onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water and liquid smoke flavoring.
Bring the stew to a boil, reduce the heat to low and simmer for 30 minutes, or until the potatoes are
tender. Add the tomatoes, peas, parsley and salt and pepper to taste. Stir to combine, cover and
simmer until the peas are just tender.
Oregano & Garlic Tomato Sauce
Use this flavorful sauce immediately or pre-freeze and vacuum seal in a FoodSaver
Bag for easy reheating.
3 Tbsp. extra-virgin olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
3 28 oz. cans whole peeled tomatoes
3 cups tomato sauce (15 oz. can plus 8 oz. can)
5 Tbsp. canned tomato paste
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté
until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the
remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes,
stirring occasionally, reducing and slightly thickening the sauce.
Makes 16 cups (4 quarts).
Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes
½ tsp. bottled liquid smoke flavoring
4 medium beefsteak tomatoes, chopped
1 ½ cups fresh peas, (you may substitute
frozen, thawed peas)
1 Tbsp. fresh parsley, minced
salt and pepper to taste
3 cups water
1 tsp. sugar
¾ tsp. salt
¾ tsp. dried oregano
½ tsp. black pepper, freshly ground