This recipe was featured at the 2016 EMPRESS Women’s Retreat and was submitted by Chef Julia Dorn. The recipe comes from her site, The Source Farm‘s Kitchen in St. Thomas, JA.
3-4 medium sized tomatoes (diced)
1 onion (diced)
3 garlic cloves (minced)
1 small sweet pepper (sliced or diced)
1/2 cup ketchup
2 tsp tomato paste
1/2 cup cooked red peas
2 tsp sugar
salt (to taste)
Slice the plantains into rounds and fry them in coconut oil. Drain and set aside.
Saute onions, garlic, and sweet pepper until fragrant and onion and pepper are softened.
Add tomatoes and sauté until soft.
Mix in fried plantain, then add ketchup, tomato paste, sugar, thyme and salt.
Add in red peas and let sauce simmer until slightly thickened.
Serve with rice.