Seared Okra and Tomatoes

Name: Seared Okra and Tomatoes
Ingredients: 3 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, thinly sliced; 2 tablespoons tomato paste; One 14-ounce can diced tomatoes with juice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon chopped fresh rosemary leaves; 1/2 teaspoon crushed red-pepper flakes; 2 bay leaves; 2 tablespoons red wine vinegar; 1 1/3 cups Chicken Stock (page 28); 1 1/2 pounds okra, cut into 1 1/2-inch thick slices (about 3 cups)

13 ingredients

7 steps

Ingredients

3 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
One 14-ounce can diced tomatoes with juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon crushed red-pepper flakes
2 bay leaves
2 tablespoons red wine vinegar
1 1/3 cups Chicken Stock (page 28)
1 1/2 pounds okra, cut into 1 1/2-inch thick slices (about 3 cups)

Directions

1

Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
2

When the oil is hot, add the onion and garlic, and saute for 2 minutes.
3

Add the tomato paste, diced tomatoes, salt, pepper, rosemary, red-pepper flakes, bay leaves, and vinegar, and cook for 10 minutes, until the tomatoes start to break down and form a paste.
4

Add the chicken stock, return to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally.
5

While the tomato sauce cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
6

When the oil is very hot and shimmering, saute the okra for about 5 minutes, until lightly browned, then add the okra to the tomato sauce.
7

Simmer the okra tomato mixture for 2 to 3 more minutes, remove the bay leaves, and then serve.