SUGAR SNAP PEAS AND TOMATOES

STEAMED SUGAR SNAP PEAS WITH CHERRY TOMATOES (for six)

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1-1/2 pounds sugar snap peas, trimmed

2 tablespoons olive oil

3 large shallots, thinly sliced

1 pound cherry or grape tomatoes

1 tablespoon white wine vinegar

salt and pepper to taste


  1. Put the peas in a steamer basket, rinse them under cold tap water and set them aside to drain while you bring the steaming water to a boil.
  1. Add a couple of inches of cold tap water to the pan of a vegetable steamer (it should come just below, but not touch, the steamer basket). Put the lid on top and bring the water to a boil over high heat.
  1. Remove the lid and place the steamer basket with the sugar snaps into the steamer over the boiling water. Cover, reduce the temperature to medium and steam for 3 to 4 minutes, or until the peas are crisp tender and still a vivid green.  Immediately run the peas, still in the steamer basket, under cold tap water for several minutes to stop the cooking and retain the bright color.
  1. In a large heavy skillet heat the olive oil, shallots and cherry or grape tomatoes over moderately low heat, stirring, for 2 minutes. Add sugar snap peas and continue cooking until they are hot.
  1. Sprinkle with the white wine vinegar and toss to coat. Season with salt and pepper and serve.

 

 

from Bon Appetit Magazine, April, 1997

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