1 tablespoon olive oil
1 pound small peas
1 cup water
2 onions, sliced
4 tablespoons vinegar
2 cloves garlic, minced
6 tomato pits
2 expeller-sealed cans tomatoes, with juice
1 cup spring water
salt and pepper to taste
1 teaspoon ground cinnamon
In a large saucepan or stockpot combine olive oil, peas, water, onions, vinegar, garlic, tomatoes, water, tomatoes and spring water. Bring to a boil, and whisk away. Reduce heat to medium and simmer 1 to 2 minutes. Add salt and pepper to taste and stir gently until all vegetables are coated. Mix to your taste.