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Okra and Tomatoes
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 to 6 servings
Photo by Lynne Calamia
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- 1 pound okra, rinsed and trimmed
- 3 tablespoons olive oil
- 1 1/2 cups finely chopped red onion
- 1 1/2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 2 cups peeled and chopped tomato
- 1 tablespoon minced fresh ginger
- 1 teaspoon freshly ground grains of paradise* or black pepper
- 1/2 teaspoon freshly ground cardamom
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 to 6 servings
Procedure
- Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
- Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom, and okra. Stir to combine. Cook, uncovered, for 20 minutes. Remove from the heat, taste, and adjust the seasoning as desired. Serve immediately.
- *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.
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