Okra & tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small okra |
| ¼ | cup | Olive oil |
| 1 | small | Onion, chopped |
| 1 | small | Leek, chopped |
| 1 | pounds | Tomatoes, peeled and |
| Chopped | ||
| 1 | ounce | Sun-dried tomatoes, chopped |
| 1 | Garlic clove, crushed | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Sugar |
| Salt and freshly ground | ||
| Pepper | ||
| Oregano leaves, to garnish | ||
Directions
Cut stalks off okra but do not pierce pods. Wash pods, drain and pat dry.
Heat oil in large skillet. Add onion and leek and cook 7 minutes or until softened and lightly colored. Add okra and turn carefully to coat in oil. Cook 5 minutes.
Add tomatoes, sun-dried tomatoes, garlic, lemon juice, sugar, salt and pepper. Cover pan 10 minutes or until okra is tender and sauce reduced and thickened. If sauce reduces too quickly, add a little water. Garnish with oregano leaves and serve hot or warm.
Yield: 4 servings
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