Greek-Style Okra With Tomato, Feta, And Marjoram From 'The New Southern Table'

• 2 pounds (905 g) okra, any tough stem ends trimmed away and discarded
• 1/4 cup (60 ml) red wine vinegar
• 1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste
• 2 tablespoons (28 ml) olive oil
• 1 medium-size shallot, diced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons (32 g) tomato paste
• 2 medium-size tomatoes, chopped, or 2 cups (500 g) tomato puree
• 1 cup (235 ml) water, plus more as needed
• 2 teaspoons (1.2 g) minced fresh marjoram
• 4 ounces (115 g) feta cheese, crumbled
• Freshly ground black pepper

1. Place the okra in a large glass or plastic bowl, toss with the vinegar to coat, and season with the 1 tablespoon (18 g) of the salt. Toss to combine, and set aside for at least 20 minutes and up to 1 hour, stirring once or twice; rinse the okra well in a colander, and pat dry.
2. Heat the olive oil in a large heavy skillet over medium heat. Add the shallot and red pepper flakes and cook, stirring frequently, 2 to 3 minutes. Add the tomato paste and cook, stirring frequently, to toast it on the bottom of the pan, 1 to 2 minutes.
3. Add the okra, tomatoes, the 1/4 teaspoon (1.5 g) salt, and 1 cup (235 ml) water, bring to a boil, cover, and cook, stirring occasionally, about 20 minutes, or until the sauce thickens and the okra is tender. Add a little water if the pan gets dry as the okra cooks. Add the marjoram and feta, stir to combine, and season to taste with salt and pepper.

okra, red wine vinegar, kosher salt, olive oil, shallot, red pepper, tomato paste, tomatoes, water, fresh marjoram, feta cheese, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/05/greek-style-okra-with-tomato-feta-and-marjora.html (may not work)