Okra and Tomatoes

Name: Okra and Tomatoes
Yield: serves 4 to 6
Ingredients: 3 tablespoons canola oil; 1 onion, preferably Vidalia, chopped; 2 cloves garlic, finely chopped; 1/2 cup dry red wine; 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces; 4 large tomatoes, cored, seeded, and chopped; 3 sprigs of thyme; 2 bay leaves, preferably fresh; Coarse salt and freshly ground black pepper

December 9, 2011

People love okra, or they hate it. Those who hate it think it is slimy. There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crisp, not “ropy.” The other technique is to cook okra with an acid. This recipe uses both tomato and a bit of red wine.

Recipe notes

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