Okra Stew with Tomatoes

Okra isn't only for frying or making gumbo.  This recipe is easy since most of the cook time is hands-off.  You can use fresh tomatoes that you peeled and seeded, but canned work as well.  The key here is to sear the okra before cooking it with the tomatoes; it gives them a great texture.  You can serve it over rice, or if you really want to be Southern, make some cornbread or grits (recipes forthcoming).

Okra Stew with Tomatoes

Makes 4 servings
About 1 hour, largely unattended

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, halved and cut into thick slices
Salt and pepper to taste
1 pound okra, trimmed and sliced thickly (it looks like a little wheel)
2 tablespoons chopped garlic
4 cups chopped tomato (with juice, fresh or canned)
1 tablespoon minced fresh oregano (optional)
Chopped parsley for garnish (optional)

Directions:

1. Put 2 tablespoons of oil into a deep skillet or large pot over medium-high heat.  When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2-3 minutes.  Remove with a slotted spoon.

2. Add the remaining oil and okra.  Cook, stirring occasionally, until okra begins to brown a little.  Add the garlic and cook until fragrant, about 1 minute.  Return the onion and add the tomato, along with 1 cup of water.  Sprinkle with salt and pepper.

3. Bring the mixture to a boil, then lower the heat until it bubbles gently.  Cook, stirring occasionally, for 45 minutes, or until the okra is very tender and the sauce has thickened.  Stir in the oregano if using, and serve over whatever you chose (rice, grits, cornbread) with parsley on top.

Variations:
To make this dish decidedly non-vegetarian, add some andouille sausage with the onions.


Recipe from How To Cook Everything Vegetarian by Mark Bittman