Sweet Peas in Olive Oil

(Zeytinyagli Bezelye)

350 gr sweet peas, frozen
1 small potato, cut in cube
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1 garlic clove, chopped
1 small carrot, cut in cub
2 green onion, sliced
1/2 cubanalle pepper, cut in cub
2 tbsp crushed tomato, canned
1 1/2 cup warm water
1/2 tsp sugar
Salt

Saute the garlic, carrot, green onion, cubanalle pepper with half of olive oil until the garlic smells come out medium-low heat. Then add the sweet peas, potato, sugar, salt, crushed tomato and warm water. Put the lid half way on, cook until the vegetables are tender.

Let it cool down first. Pour the rest of the olive oil and sprinkle chopped fresh dill all over it. Then, place it in a serving dish. Serve the dish at room temperature or chilled with lemon wedges.