Tocanita means stew. It’s a very common dish in the Romanian cuisine, the base of the stew is shallow fried onions with tomatoes. There is an array of veggies that can be used on top of that base, like: pea, potatoes, parsnip, cauliflower, carrots, beans, spinach. The spices traditionally used are dill, salt and pepper.
The stew can be served with bread or polenta, like I did.
Ingredients for 4 servings:
– 2 cans of peas
– 1 can of plum tomatoes
– 300g chopped onions
– 20g tomato puree
– 2 spoons of oil
In a saucepan heat the 2 spoons of oil. Add the chopped onions and leave them to sweat. Stir frequently as they might burn. Keep them on the hob until the onions are soft and translucent but not brown.