STEWED OKRA AND TOMATOES

Stewed Okra and Tomatoes image

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

For aromatics
2 tablespoons extra-virgin olive oil
1 large onion, sliced thinly into half-moons lengthwise (about 1 1/2 cups)
4 garlic cloves, minced
For stewing
5 medium beefsteak tomatoes (about 2 pounds), cut into 1-inch chunks (about 5 cups)
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
Pinch of cayenne pepper
1 pound okra, stems removed, cut into 1/2-inch-thick rounds
1 to 2 teaspoons fresh oregano leaves
10 large basil leaves
1 garlic clove, minced (optional)
Best-quality olive oil, for drizzling

Steps:

Sauté aromatics Heat oil in a medium Dutch oven or heavy pot over medium heat. Add onion and sauté for 1 minute. Add garlic and sauté until onion is soft and translucent, about 5 more minutes. Reduce heat if they begin to brown.
Stew vegetables Add tomatoes and cook for 2 minutes until they begin to release some of their liquid. Add salt, pepper, and cayenne. Stir in okra and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and very gently simmer until okra is tender, about 1 hour.
Add herbs and garlic Chop oregano and add to mixture. Tear basil leaves and fold into the stew. Stir in garlic, if using.
Serve Transfer to a serving dish and garnish with a few grindings of pepper and a drizzle of oil.

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