Instructions: Rinse tomatoes, drain, and cut each in half lengthwise, putting the cut pieces in a bowl with the garlic and olive oil. Add a pinch of salt and pepper. Toss to coat. Spread the mixture in a single layer in a pan. Bake at 350F until tomatoes are very soft. 45 minutes.

Meanwhile, in a nonstick 3-qt saucepan sprayed with vegetable spray, cook onions over medium-high heat until soft, 10 minutes. Add peas, broth, 5-spice, and vinegar; stir, then turn heat to high. When mixture comes to a boil; reduce the heat immediately. Add the herbs. Cover and simmer gently for 15 to 25 minutes. Sprinkle in the yeast, stirring constantly. Add the tomatoes, and juice

Remove the tomatoes from the oven; remove the garlic to a cutting board. Squeeze the garlic from the skin; mince. Add the garlic and the tomatoes to the peas. Season with salt and pepper to taste. Simmer uncovered for 10 to 15 minutes. Serve hot.

NOTES : What do chefs do on their days off? Mark Peel and Nancy Silverton, chefs and owners of Campanile restaurant and La Brea Bakery in Los Angeles, cook at home in the backyard. This side dish - could be main course - included bacon and chicken broth for flavoring. We served this easy vegetarian version with corned bread. We would serve it again in the summer, with grilled sliced tomatoes.

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