Okra & tomatoes

Yield: 4 servings

Measure Ingredient
1 pounds Small okra
¼ cup Olive oil
1 small Onion, chopped
1 small Leek, chopped
1 pounds Tomatoes, peeled and
\N \N Chopped
1 ounce Sun-dried tomatoes, chopped
1 \N Garlic clove, crushed
1 tablespoon Lemon juice
1 teaspoon Sugar
\N \N Salt and freshly ground
\N \N Pepper
\N \N Oregano leaves, to garnish

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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