Seared Okra and Tomatoes

Name: Seared Okra and Tomatoes
Yield: serves 4 to 6
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)

December 9, 2011

Pat: Few flavor combinations sing “summertime in the South” more than okra and tomatoes. Some people find okra intimidating to cook, but it’s really very simple. If okra is cooked for too long over too low a heat, it can turn slimy and limp. The secret is first searing the okra over a very high heat, then finishing it for a few minutes in the piquant tomato sauce. This method prevents the okra from getting gooey (frying okra does the same thing). Okra and tomatoes are great alongside fried fish, or any roasted or grilled meat, and they also pair well over a creamy starch like grits or spoonbread.

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