Stewed Okra and Tomatoes

• 2 tablespoons extra-virgin olive oil
• 1 large onion, sliced thinly into half-moons lengthwise (about 1 1/2 cups)
• 4 garlic cloves, minced
• 5 medium beefsteak tomatoes (about 2 pounds), cut into 1-inch chunks (about 5 cups)
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• Pinch of cayenne pepper
• 1 pound okra, stems removed, cut into 1/2-inch-thick rounds
• 1 to 2 teaspoons fresh oregano leaves
• 10 large basil leaves
• 1 garlic clove, minced (optional)
• Best-quality olive oil, for drizzling

1. Saute aromatics Heat oil in a medium Dutch oven or heavy pot over medium heat.
2. Add onion and saute for 1 minute.
3. Add garlic and saute until onion is soft and translucent, about 5 more minutes.
4. Reduce heat if they begin to brown.
5. Stew vegetables Add tomatoes and cook for 2 minutes until they begin to release some of their liquid.
6. Add salt, pepper, and cayenne.
7. Stir in okra and bring mixture to a simmer.
8. Reduce heat to medium-low, partially cover, and very gently simmer until okra is tender, about 1 hour.
9. Add herbs and garlic Chop oregano and add to mixture.
10. Tear basil leaves and fold into the stew.
11. Stir in garlic, if using.
12. Serve Transfer to a serving dish and garnish with a few grindings of pepper and a drizzle of oil.

extravirgin olive oil, onion, garlic, beefsteak tomatoes, coarse salt, freshly ground black pepper, cayenne pepper, okra, oregano, basil, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/stewed-okra-and-tomatoes-393879 (may not work)