Okra And Tomato Ragout With Rosemary
serves 2-4
Add some rice or quinoa, and this ragout of okra, tomatoes, and rosemary makes a great one-dish summer meal.
2 tablespoons olive oil
1 pound okra, ends removed and cut into 1/2-inch pieces
1 small onion, diced
3 cloves garlic, minced
6 medium tomatoes, coarsely chopped
1/2 cup low-sodium broth (chicken or vegetable)
1 tablespoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
prep: 5 minutes
total: 25 minutes
large sauté pan
1. Prep all the ingredients. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, add the okra. Leave it alone to brown, 2-4 minutes. Turn and let the okra brown on all sides, 2-4 more minutes. Add the onion and cook until it turns soft 2-4 minutes. Add the garlic and cook 30 seconds more.
2. Add the tomatoes, broth, rosemary, and red pepper flakes. Simmer, stirring occasionally, until the okra is tender, 8-10 minutes.
2. Add the tomatoes, broth, rosemary, and red pepper flakes. Simmer, stirring occasionally, until the okra is tender, 8-10 minutes.
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