Okra in Tomato Sauce
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 pounds small okra (see Note), trimmed
- One 28-ounce can whole tomatoes, drained and chopped
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped flat-leaf parsley
- Heat the olive oil in a large enameled cast-iron casserole.
- Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 6 minutes.
- Add the garlic and cook until fragrant, about 3 minutes.
- Add the okra and cook over moderate heat, stirring, until well coated with the flavorings, about 5 minutes.
- Add the tomatoes, lemon juice and sugar and season with salt and pepper.
- Simmer over moderately low heat, stirring occasionally, until the okra is tender and the sauce is thickened, 15 to 20 minutes.
- Stir in the parsley and season with salt.
- Serve hot, warm or at room temperature.
extravirgin olive oil, onions, garlic, okra, tomatoes, lemon juice, sugar, salt, flatleaf parsley
Taken from www.foodandwine.com/recipes/okra-in-tomato-sauce (may not work)