Mediterranean stewed okra and tomatoes
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Okra; stems lightly |
| Trimmed | ||
| ½ | cup | Red wine vinegar |
| 2 | Salt | |
| ½ | cup | Olive oil |
| 2 | mediums | Onions; coarsely chopped |
| 2 | Garlic; minced | |
| 2 | larges | Tomatoes peeled; seeded & chopped |
| 14 | Canned plum tomatoes | |
| 1 | pinch | Sugar |
| 2 | tablespoons | Fresh basil chopped |
| 1 | pinch | Thyme |
| ½ | cup | Sliced olives |
| 2 | Anchovy filets | |
| 1 | Unsalted butter | |
| Freshly ground black pepper | ||
Directions
1. Combine the okra, vinegar and salt in a medium bowl. Let tand for 30 minutes. Rinse under cold water; drain.
2. Heat the oil in a medium saucepan over medium heat. Add the onions and cook 1 minutes.
3. Add the garlic; cook until golden.
4. Add the fresh and canned tomatoes, sugar, basil, thyme, olives and anchovies.
5. Cook uncovered over medium heat about 40 minutes or until thick. Add the butter, okra, and pepper to taste. Cook 10 minutes longer.
Serves:4-6
Contributor: Greene on Greens
Posted to recipelu-digest Volume 01 Number 585 by P&S Gruenwald <sitm@...> on Jan 23, 1998