Seared Okra and Tomatoes

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• One 14-ounce can diced tomatoes with juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon crushed red-pepper flakes
• 2 bay leaves
• 2 tablespoons red wine vinegar
• 1 1/3 cups Chicken Stock (page 28)
• 1 1/2 pounds okra, cut into 1 1/2-inch thick slices (about 3 cups)

1. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
2. When the oil is hot, add the onion and garlic, and saute for 2 minutes.
3. Add the tomato paste, diced tomatoes, salt, pepper, rosemary, red-pepper flakes, bay leaves, and vinegar, and cook for 10 minutes, until the tomatoes start to break down and form a paste.
4. Add the chicken stock, return to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally.
5. While the tomato sauce cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. When the oil is very hot and shimmering, saute the okra for about 5 minutes, until lightly browned, then add the okra to the tomato sauce.
7. Simmer the okra tomato mixture for 2 to 3 more minutes, remove the bay leaves, and then serve.

olive oil, onion, garlic, tomato paste, tomatoes, salt, black pepper, rosemary, redpepper, bay leaves, red wine vinegar, chicken, okra

Taken from www.epicurious.com/recipes/food/views/seared-okra-and-tomatoes-375302 (may not work)