Mmm, mmm okra!
Personally I love okra, any which way, including slimified.
That way you get all the benefits of the crunch and flavor, but without the slurp.
Elise Bauer
This recipe is one such preparation.
The pairing of okra and tomatoes is classic.
Add the garlic and saute for another minute or two.
Elise Bauer
While the vegetables are sauteing, mix the tomato paste, broth and vinegar until they are combined.
Add to the pan with the vegetables and bring to a boil.
Add the rosemary and a pinch of salt.
As the sauce is boiling, slice the okra on the bias to create diagonal pieces.
The reason for diagonal slicing is to expose as much of the interior of the okra as possible.
Wait to cut the okra until the last minute because it helps make them less slimy.
Heat another pan over high heat for a minute or two.
Add the remaining oil and get it almost smoking hot, which should take 1 to 2 minutes.
Add the sliced okra and spread out in a single layer in the pan.
Let the okra brown for at least a minute before you move them.
The goal is to cook the okra quickly at very high heat without moving it too much.
The high heat sears the okra and helps limit the slime factor.
Sear the okra for 3 to 4 minutes, stirring only 2 to 3 times.
As soon as the okra is done, add it to the boiling sauce.
Add the diced tomatoes and reduce the heat to a simmer.
Cook for 5 minutes, no longer.
Taste once more for salt.
Serve oversteamed riceor with lots of crusty bread.
