Okra and Tomatoes

• 3 tablespoons canola oil
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, finely chopped
• 1/2 cup dry red wine
• 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
• 4 large tomatoes, cored, seeded, and chopped
• 3 sprigs of thyme
• 2 bay leaves, preferably fresh
• Coarse salt and freshly ground black pepper

1. In a saute pan, heat the oil over medium heat.
2. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.
3. Add the garlic and cook until fragrant, 45 to 60 seconds.
4. Add the red wine, and cook until reduced by half, 3 to 5 minutes.
5. Add the okra, tomatoes, thyme, and bay leaves.
6. Season with salt and pepper.
7. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes.
8. Taste and adjust for seasoning with salt and pepper.
9. Serve immediately.

canola oil, onion, garlic, red wine, okra, tomatoes, thyme, bay leaves, salt

Taken from www.epicurious.com/recipes/food/views/okra-and-tomatoes-380397 (may not work)