STEWED OKRA AND TOMATOES
RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
This recipe is an excellent way to utilize late summer okra and tomatoes. It makes a great side dish, as is or can be frozen and used as a base for okra gumbo in the late fall or winter. For a heartier side, I often add sliced sausage or bacon to this dish.
2 tablespoons olive oil
4 cups sliced sweet onions
1 ½ teaspoons chopped fresh garlic
1 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Pinch of ground red pepper
8 cups cut fresh okra (about ½ inch pieces)
8 cups chopped fresh tomatoes
Heat the oil in a large, deep skillet over medium heat. Add the onions and cook, 12 to 15 minutes, stirring occasionally, or until tender and golden brown. Add the garlic, salt, and black and red peppers and cook an additional 2 minutes, stirring frequently.
Add the okra and tomatoes and bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low and cook for 30 minutes, stirring occasionally. When ready, the okra will loose most of its sliminess, but cooking time may vary depending on the tenderness of the okra.
Serve immediately or cool completely before storing in freezer containers for gumbo.
Noon Cooking - September 3, 2010