Arakas Latheros (Greek Peas with Tomato and Dill)

Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned about 5 minutes. Add peas tomatoes potato dill salt and pepper. Add water if there is not enough liquid from the tomatoes.

Stir thoroughly and bring to a boil. Lower heat and cook partially covered until peas and potato are soft about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.