Use handy Seal-a-Meal Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and parsley. Makes dinner a snap to prepare.
1 Tbsp. extra-virgin olive oil
1 cup yellow onion, chopped
1 clove garlic, minced
1 1/2 lbs. new red potatoes, unpeeled, diced
4 cups Oregano & Garlic Tomato Sauce
1 cup water
1/2 tsp. bottled liquid smoke flavoring
4 medium beefsteak tomatoes, chopped
1 1/2 cups fresh peas, (you may substitute frozen, thawed peas)
1 Tbsp. fresh parsley, minced
salt and pepper, to taste
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 simmer, 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.
Serves 4.