SEARED OKRA AND TOMATOES

Seared Okra and Tomatoes image

Yield serves 4 to 6

Number Of Ingredients 13

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)

Steps:

Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the onion and garlic, and sauté for 2 minutes. 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. Add the chicken stock, return to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally.
While the tomato sauce cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is very hot and shimmering, sauté the okra for about 5 minutes, until lightly browned, then add the okra to the tomato sauce. Simmer the okra tomato mixture for 2 to 3 more minutes, remove the bay leaves, and then serve.