2 medium tomatoes

1/4 cup butter

2 garlic gloves, halved

1 medium onion, thinly sliced

3 cups of peas

2 tbsp water

Cut a cross in the bottom of each tomato.  Place the tomatoes in a heatproof bowl and pour in boiling water to cover.  Leave them in the water for 3 mins, then lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water.  Drain.  The skins on the tomato will begin peel back.

Remove the skins  completely, then cute the tomatoes in half and squeeze out the seeds. Chop the flesh into 1/2 inch cubes.  Melt the butter in a saucepan.  Cook the garlic until golden.  Do not overcook or it will add a bitter taste.  Left it out on a slotted spoon and discard it.  Add the onion slices to the pan and sauté until transparent.  Add the tomato to the onion, mix well, then stir in the peas.  Pour in the water lover the heat and cover the pan tightly.  Cook for 10 minutes, shaking the pan occasionally to stop the mixture from sticking to the pan.  Check to make sure that the peas are cooked, then season with salt.