Spicy Okra and Tomatoes

Name: Spicy Okra and Tomatoes
Yield: serves 4 to 6
Ingredients: 1/4 cup canola oil; 1 pound small to medium okra, whole if small, or cut into 1/2-inch pieces, stems trimmed; 1 onion, preferably Vidalia, chopped; 2 cloves garlic, very finely chopped; 1 tablespoon finely chopped fresh ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 1 (28-ounce) can tomatoes (preferably San Marzano), chopped, with juices; Coarse salt and freshly ground black pepper; 2 tablespoons chopped fresh cilantro, for garnish

December 9, 2011

San Marzano tomatoes are grown in the shadow of Mount Vesuvius, southeast of Naples. The highly fertile volcanic soil of the San Marzano Valley, coupled with lots of sunshine and a benevolent Mediterranean climate, adds up to tomato heaven. The San Marzano tomato is a long, thin, plum-shaped variety known for its low acidity and earthy, intense tomato flavor. Except during summer, when fresh tomatoes are at their best, a good canned variety is a better choice. Canned San Marzano tomatoes are one of the few canned products that chefs otherwise fixated on local, fresh produce will use.

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