Latheros is a category of Greek vegetable dishes which use an olive oil and tomato sauce and a simmer/braise cooking method. There is a lot of olive oil compared to what you might be thinking, and not much water is used. This results in a thick and velvety sauce which is delicious and filling. Potatoes added as an option turn it into a stew-like main.

This technique can be applied to any vegetable you like, but the most traditional options appear to be green peas (arakas latheros) and green beans (fasolakia lathera).

For each pound of raw veg, use

• 1/3 cup high quality olive oil
• one ~15oz can of tomatoes (chopped, crushed, etc., as you please)
• one medium potato, roughly chopped, if going in that direction
• 1/4 to one onion (to taste), chopped
• 1/2t salt
• 1/2t sugar (optional)
• Black pepper to taste
• Herbs to taste

And the method is

• Heat oil
• Saute onion until soft
• If using potato, add now and toss 2-3 minutes
• Add veg and coat well with oil
• Add tomatoes, herbs, salt, pepper, sugar
• Add enough water to half-cover the beans
• Bring to simmer, lid on, cook 40 minutes (for green beans; 30 minutes for peas; adjust timing for other veg)

Check to see if the sauce has reduced such that there is no obvious water remaining. There should only be a velvety, glistening tomato sauce. Also check that the veg are as soft as you’d like them to be. Make whatever adjustments are needed and keep simmering until things are as desired.

As for the herbs, here are some options: savory and basil pair with beans and egg dishes, purslane with vegetables, oregano and majoram and basil with tomatoes, parsley with everything. On my first time cooking this, I used some basil that was in the fridge and it was delicious.

Serve hot with a flatbread or crusty bread. Top with crumbled feta if desired.